RADISH & PRESERVED LEMON SALAD

Prep: 20 mins. Cooking: 2 mins. Serves 8-10 as a side.

600g assorted heirloom tomatoes, halved

Caster sugar, to serve

Extra-virgin olive oil, to serve

1 bunch (about 8) radishes, halved or

quartered if large

20 Sicilian green olives, cheeks removed

15 lemon verbena leaves, for garnish (optional)

Pickled radishes

½ cup (125ml) distilled vinegar

¼ cup (55g) caster sugar

1 bunch radishes (8 radishes), halved

or quartered if large

Preserved lemon vinaigrette

⅓ cup (80ml) chardonnay vinegar

60g caster sugar

Peel from ½ preserved lemon, rinsed and finely chopped

100ml extra-virgin olive oil

1 To make pickled radishes, combine vinegar, caster sugar and ¾ cup water in a saucepan and bring to a simmer over medium heat, stirring to dissolve sugar.

Set aside to cool; add radishes and marinate 1 hr.

2 To make vinaigrette, place chardonnay vinegar, caster sugar and preserved lemon in a small saucepan and bring to a simmer. Simmer until mixture has a nice balance of sweet, sour and salty, about 2 mins. Set aside to cool, then add olive oil and season to taste.

3 To serve, place tomatoes in a bowl and season well with salt, caster sugar and olive oil. Add raw radishes, pickled radishes and olives. Dress salad with preserved lemon vinaigrette, garnish with lemon verbena leaves and serve.