Radishes are special little root vegetables that can be transformed in so many ways. The peppery taste comes in a small package but still pack a punch none the less. One way to really bring them to life is to roast them, which allow the sugars inside them to caramelize and to bring a slightly sweeter taste to them. Put them in conjunction with the other ingredients in this salad and you have something really special to put on the dinner table tonight.
Instructions
- Cut the radishes in half, and if they still have their greens on them, cut them down so only about an inch is left.
- Spread them on baking sheets and drizzle over olive oil and salt.
- Roast them until tender, about 15 minutes.
- On a platter or in a bowl, toss together fresh or defrosted peas, mint, and cubed feta cheese.
- Pour the roasted radishes into the vessel.
- To make the vinaigrette for the salad, combine lemon juice and lemon zest, olive oil, dijon mustard, honey, salt and pepper in a bowl. Whisk everything together to create a creamy dressing.
- Pour the dressing all over the vegetables, toss, and add more fresh mint leaves the top.
- Enjoy!
