Warm garden salad

Warm garden salad

By
From
Superfoods
Makes
4 people as a side
Cooking time
40 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
2 bunches breakfast radishes, with tops on
6 red or green chicory heads, halved lengthways
90 ml tablespoons unsalted butter, melted
2 tablespoons olive oil
2 tablespoon runny honey
squeeze of lemon juice, a generous
1 sprig thyme, leaves removed
sea salt flakes
freshly ground black pepper

Method

  1. Preheat the oven to 190°C. Cut the tops off the radishes, trim the leaves and set aside. Halve or quarter the radishes so they are roughly the same size and place in a baking tray with the chicory halves. Whisk together the butter, olive oil, honey, lemon juice, thyme and salt and pepper. Pour over the vegetables and toss. Roast for 25–30 minutes until tender, shaking the pan once or twice during cooking. As soon as the vegetables are cooked, add the radish leaves to the hot pan and toss until wilted. Season to taste then serve.

Contains

  • Vitamin A, C & K, carotenoids, folate, flavonoids

Potential benefits

  • protects against cancer, rheumatoid arthritis & cell damage

    lowers cholesterol

    supports the immune system & digestive health

    anti-inflammatory

Tags:
healthy
diet
clean eating
good for you
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