Salad Turnip, Radish, Cucumber & Red Onion Salad with Honey & Mint Dressing

We’ve adapted this lovely recipe from Persiana by Sabrina Ghayour

Serves 6 as a side dish

Kyoto turnip 200g, trimmed and thinly sliced 

radishes 200g, trimmed and very thinly sliced

cucumber 1

small red onions 2, cut in half and thinly sliced into half moons

pine nuts 70g, toasted

For the honey & mint dressing

clear honey 1 tbsp

lemon juice of 1

olive oil 4 tbsp

sea salt

black pepper freshly ground

mint 40g, leaves picked and coarsely chopped

Place the sliced radishes and Kyoto turnips in a large bowl. Halve the cucumber lengthways, slice each cucumber half thinly into half moons and add these along with the red onions to the bowl. Give everything a good mix.

Add the honey & lemon juice to a separate small bowl and stir until the honey has dissolved. Add the olive oil, sea salt, black pepper, and chopped mint. Mix the dressing into the salad then add the toasted pine nuts. Toss the salad one last time and serve immediately.