Name: Radish, lentil & mint salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 50g walnut pieces; 3 tbsp olive oil; 1 red onion sliced; 1 tsp black treacle; 2 tbsp sherry vinegar; small pack mint leaves picked and half chopped; 400g can green lentils drained and rinsed; ½ cucumber chopped; 300g radishes some left whole, others sliced and chopped (try to use a mixture of varieties, such as mooli and red meat radishes – see tip)

Home
Recipes
Radish, lentil & mint salad

Radish, lentil & mint salad

Miriam Nice

Save recipe

Serves 4

Easy

Prep: 30 mins

Cook: 15 mins

A star rating of 4.8 out of 5.4 ratingsRate

loading...

A combination of sweet, sour and nutty ingredients enhance the different varieties of beautiful radish in this recipe

Gluten-free

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Artichoke focaccia

A star rating of 4.9 out of 5.13 ratings

Cavolo nero & pancetta tart

A star rating of 4 out of 5.2 ratings

Garlic beef

A star rating of 3.8 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

50g walnut pieces
3 tbsp olive oil
1 red onion

sliced
1 tsp black treacle
2 tbsp sherry vinegar
small pack mint

leaves picked and half chopped
400g can green lentils

drained and rinsed
½ cucumber

chopped
300g radishes

some left whole, others sliced and chopped (try to use a mixture of varieties, such as mooli and red meat radishes – see tip)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal244
fat17g
saturates2g
carbs14g
sugars7g
fibre4g
protein6g
salt0.1g

Method

step 1

Toast the walnut pieces in a large frying pan over a medium heat until fragrant and just starting to char at the edges. Tip into a bowl and set aside.
step 2

In the same pan, turn the heat down to low and add 1 tbsp olive oil. Add the onion, fry gently for around 10 mins until soft, then take the pan off the heat. Add the black treacle, Sherry vinegar and the rest of the olive oil, then mix and leave to cool. Add the chopped mint to the pan, and season well.
step 3

In a large bowl, mix together the lentils, cucumber and half the radishes, then pour over the cooled onion and mint dressing. Toss everything together and pile onto a serving dish. Scatter over the walnut pieces and the rest of the mint and radishes, then serve.

RECIPE TIPS

CHOOSING YOUR RADISHES

Frequently underrated, radishes are at their brightest and crunchiest in April. Look out for all the wonderful varieties, such as the long white or daikon radish, and the fabulous red meat radish, which looks like a greenish/white turnip but hides a surprising hot-pink middle.

Recipe from Good Food magazine, April 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now