When we lived in Australia, I used to love that feeling of wanting to eat fresh and colourful things all the time.
That’s what the sun does to you.
Salads have kind of been out of the equation lately because for some reason, the cold crunch of rocket leaves doesn’t quite cut it on a rainy, grey evening in June in England.
But hey, it’s now July.
It’s July and it’s also the hottest day on record: Summer has arrived!
So, not only have I got my legs out, but I have got my radishes out too…
Happy start of summer everyone!
Roasted radish, orange and pine nut salad
You will need:
About ten radishes
Mixed rocket leaves for the salad
1 teaspoon of brown sugar
1 tablespoon of balsamic vinegar
50g pine nuts
2 large spring onions
Turn the oven to 200 degrees.
Cut the ends of the radishes and halve them,. Place on a baking tray with the zest of the orange and the balsamic and roast for about twenty minutes.
Heat the pine nuts in a frying pan on a medium heat until toasted on both sides.
Slice the excess skin off the orange and cut in to chunky segments.
Slice the spring onions-slice them down the length of the onion so you end up with long strips.
Once the radishes are done and the pine nuts have browned, mix all the salad ingredients together in a large bowl.
Serve and feel that instant zing of summer!
Everything I have used is in season right now. I guess you could look at it like this: You wouldn’t get your toes out in winter would you?
No. Because they aren’t made for such weather.
It’s the same with food.
A strawberry isn’t a real strawberry unless it’s eaten in summer…right?