Recipe of the month
At the farm, we often have spontaneous team lunches. This way we get to connect with each other, whilst nourishing our bodies and minds with the veg we harvested earlier that day. Fresh is best! You need to be able to whip up a quick lunch, when you’re feeding hungry people that do physical labour, because they don’t like to wait around – especially Tolly. He likes to have a quick bite and set off on his tractor again.
For our staff lunch in early spring, I like to make a quick and easy radish salad with fennel, spinach, and an orange juice & hemp seed oil dressing. To garnish, we add edible flowers for some springtime elegance, and toasted nuts and seeds for some extra bite and texture. This salad pairs well with hearty food, and you could make it ahead of time, so it’s ready for feasting when you need it. The colours sing of spring.
Radish Salad
By Published: April 7, 2025
Use the fresh and young radish leaves in this salad
Ingredients
- 1 bunch of radish (optionally, keep the greens) 300g spinach, or leafy greens 1 fennel (keep the green and feathery fronds to garnish) 1-2 spring onions, finely chopped Edible flowers such as chive flowers, dandelion flower petals, sage flowers A handful of pumpkin seeds, toasted and crushed A handful of hazelnuts, toasted and crushed
- Dressing: 2 oranges, juiced 3 tbsp hemp seed oil 1 tbsp apple cider vinegar 1 tsp salt 1 tsp dried oregano Pinch of freshly ground black pepper
Instructions
- Using a food processor, mandoline or a sharp knife, thinly slice the radishes, fennel and spring onions. If your fennel has beautiful fresh fronds, chop them finely and set them to the side for now, we use it as a topping, to add a beautiful bright aroma. You can also add the radish leaves, to make a mild, rocket-like flavour.
- Have a medium salad bowl ready for whisking the dressing. Start off by juicing the oranges. Add their juice to the bowl, along with all the other ingredients, and whisk vigorously.
- Add the spinach and radish leaves, then the fennel and radish into a big salad bowl. Toss the dressing through the salad leaves, along with the toasted pumpkin seeds and hazelnuts. Finish it off with the spring onions, fennel fronds, and edible flowers, to make a beautiful and fragrant display.
- Cuisine: Mediterrarean
- Course: Salad
- Skill Level: Beginner
Tolhurst Organic, Samantha Kroes
