To get ahead prep the radishes and keep them in a bowl of water in the fridge covered on the top with cling film touching the water. Mix the sauce and then when ready to serve continue from point 3.
You can use a mandoline or food processor to speed up the radish chopping. A mixture of honey and balsamic vinegar will stand in for the pomegranate molasses if you can’t get hold of it.
Adapted from a Anna Jones' Recipe