Radish with preserved lemon, feta, mint and sesame (V) (GF) Danielle Alvarez

SERVES 4 “No longer relegated to being just the colourful add-on to a lettuce salad, here, radish is centre stage,” says Alvarez. Pictured p116

½ preserved lemon, rinsed and pith scooped out and discarded

Juice of 1 lemon 80 ml (⅓ cup) olive oil 6 round pink or red radishes, washed 3 medium watermelon radishes, peeled and washed 2 medium purple daikon, peeled and washed 60 ml (¼ cup) crème fraîche, loosened with a splash of water or cream for drizzling 2 tsp unhulled sesame seeds 1 bunch mint, leaves picked 1 tbsp snipped chives

1 Chop preserved lemon very finely, almost to a paste, and place in a jar or bowl with lemon juice and olive oil. Mix and set aside.

2 Slice radishes and daikon fairly thin on a mandoline, then arrange on a serving platter. Pour over dressing, drizzle with crème fraîche and scatter over sesame seeds, mint and chives. Season with salt and a bit of black pepper and serve immediately.