dressing

Radish, Cucumber & Red Onion Salad with Mint & Orange Blossom Dressing

RECIPE BY NATASAHA CORRETT

 

Middle Eastern food can be heavy and plentiful so, to balance it out, you need to pair it with light, refreshing dishes that cleanse the palate and aid digestion.

 

This is just that kind of dish – it is a perfect accompaniment to heavy meat and poultry dishes, providing a lovely fresh flavour – and it looks beautiful, too. The lightly sweetened Mint & Orange Blossom dressing works well, counteracting the acidity.

I also love the intense crunchiness of this salad.

Serves6

Ingredients
MetricCupsCupsMetric

  • Serves 6 as a side dish
  • 200g (7oz) radishes, trimmed and very
  • thinly sliced
  • 1 cucumber
  • 2 small red onions, cut in half and thinly
  • sliced into half moons
  • 70g (2 1/2oz) pine nuts, toasted
  • For the Mint & Orange Blossom Dressing
  • 1 tbsp clear honey
  • 1 1/2 tsp orange blossom water
  • juice of 1 lemon
  • 4 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • 2 x 20g packets of mint, leaves picked
  • and coarsely chopped

Method

  • Place the very thinly sliced radishes in a large bowl.
  • Personally, I like both the skin and the seeds of the
  • cucumber, but if you prefer, you can peel the skin, then
  • halve the cucumber lengthways and scoop out and
  • discard the seeds. Slice each cucumber half thinly into
  • half moons and add these along with the red onions to
  • the bowl. Give everything a good mix.
  • ∂ Make your dressing in a separate bowl. Put in the
  • honey, orange blossom water and lemon juice and stir
  • until the honey has dissolved, then add the olive oil,
  • sea salt and black pepper and, lastly, the chopped
  • mint. Pour the dressing over the salad, coating all the
  • ingredients with it well, then add the toasted pine nuts.
  • Toss the salad one last time and serve immediately.
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