Arthur Potts Daw­son’s radish salad with pome­gran­ate and can­nellini beans

Evening Standard - West End Final Extra - ES Magazine - - Food -

Serves 4- 6 • 1 bunch radishes • 1 pome­gran­ate • 1 bunch wild rocket • Oak leaf let­tuce • 500g cooked can­nellini beans • Juice of 1 lemon • 75ml olive oil Method Top and tail the radishes, then drop into iced wa­ter while you pre­pare the rest of the salad. Crack open the pome­gran­ate, pick out the seeds and put them into a bowl. Put the rocket and a few let­tuce leaves into a salad bowl. Drain the radishes and cut into dif­fer­ent sizes, keep­ing some whole, and drop them into the salad bowl, along with half the pome­gran­ate seeds and the can­nellini beans. Squeeze on the lemon juice, sea­son with salt and pep­per and driz­zle in the olive oil. Mix lightly and serve on in­di­vid­ual plates with the rest of the pome­gran­ate seeds sprin­kled over the top.

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