Recipe of the Week Radish and Mixed Green Salad

This Rosie Reynolds ( recipe is delicious as a vegetarian starter with a hunk of good bread, or alongside some fried fish for a healthy supper.  We love the approach to the radishes, baking and dripping with honey… I mean come on…

Serves 4


  • 450g radish, trimmed, large ones halved
  • 2 tbsp olive oil
  • 1 tbsp runny honey
  • 3 heads of chicory – we used red and white
  • 1 round lettuce, leaves separated
  • 1 cos lettuce, chopped
  • 1 avocado, chopped

For the dressing

  • 1 shallot, finely diced
  • ½ garlic clove, crushed
  • A handful of dill, finely chopped
  • A handful of flat-leaf parsley, finely chopped
  • A handful of mint, finely chopped
  • 6 tbsp olive oil
  • Juice and zest of 1 lemon

Heat the oven to 200C/400F/gas mark 6. Put the radishes on a tray and drizzle with the oil, season with plenty of salt and pepper, then cook for 35-40 minutes, stirring halfway though, until tender and starting to blister. Remove from the oven, spoon over the honey and allow to cool.  Mix the dressing ingredients together, taste and season. Set aside. Lay the leaves out on a platter or serving plates, scatter with avocado, then drizzle with dressing. Scrape the radish off the tray with any juices and gently toss with the leaves. Finish with more dressing and serve.