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I love these hot little balls of pink with their snowy white flesh.
However, apart from eating them whole or in a salad I sometimes ponder what to do with them. Try them grated and mixed through Greek yoghurt. Not only will you have a delightfully pink dip but it also has a little bite.
Makes 300ml (1 small bowl)
300ml thick Greek yoghurt
2 cloves garlic
6 radishes and some leaves
2 Tbsp extra virgin olive oil
1 tsp red wine vinegar
Put yoghurt into a bowl, crush garlic to a smooth paste with a little salt (mortar and pestle is good for this). Add to the yoghurt and mix through.
Grate the radish and squeeze out excess liquid (the dryer the better). Add to the yoghurt mixture along with 1 Tbsp of the olive oil, red wine vinegar and salt. Mix well, finely cut the radish leaves and add, fold through, taste and adjust if necessary.
Store in the fridge until required.
Serve in a small dish drizzled with the remainder of the oil and plenty of flatbreads, and crudites.
- Alison Lambert