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Seasonal local food recipe No.295 – Hugh’s radish, mint and spring onion salsa
This taken from Hugh Fearnley-Whittingstall’s book River Cottage Light and Easy. Hugh says “Crisp, crunchy and pretty, this colourful little side is delicious with chicken or fish.”
Serves 4-6
Preparation time; 10-15 minutes
Ingredients
150 g radishes
5-6 spring onions, trimmed and sliced
2 Tbsp chopped mint
2 Tbsp extra virgin rapeseed or olive oil
sea salt and freshly ground black pepper
Method
Trim the radishes, roughly chop them and put in a bowl. Add the remaining ingredients, leave for 10-15 minutes if possible, then toss well and serve.
