| Servings |
Ingredients
- 500 g radishes
- A few ice cubes
- 3 tbsp pomegranate molasses
- 1 tbsp Extra-virgin olive oil
- 1 small clove of garlic peeled and finely chopped
- 2 tsp sumac
- Salt and black pepper
- Handful mint leaves roughly chopped
- 1 small bunch of parsley roughly chopped
Ingredients
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Instructions
- Cut the radishes from their tops and wash them. Slice the radishes finely, with a mandoline if you have one, and put in a bowl of cold water with the ice, so that they crisp up.
- In a small bowl, mix the pomegranate molasses with the oil, garlic and sumac, and add a good pinch of salt and pepper.
- When you are ready to eat, drain the radishes and pat dry, then put in a large bowl with the herbs and rocket. Pour over the dressing and toss, seasoning to taste with salt and pomegranate molasses. Serve immediately.
Recipe Notes
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
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