Radishes with spring onions and chillies
I don’t know about you but in my house Barbecue season started in February. Yes, you heard it February, that beautiful, super unusual half term week with its amazing sunshine. Barbecue is a rather big thing in our house. And, I always like to have little side dishes to complement the whole thing. So here’s one that’s so simple to make and super tasty: radishes with spring onions and chillies. I demonstrated this recipe during Burwash Spring Feast last week and people loved it.
In Reunion Island where I come from, side dishes like this are a must. Not with radishes but other vegetables. My mum invented this one when we were living in the South of France. We had an allotment and so many radishes, so she kind of had to find a way of using them. It’s been a staple of mine since.
One bunch of radishes
Rock salt (you can use normal salt, but rock salt is best)
2 spring onions finely chopped
Depending on your chilli tolerance, as many as you want
One TBSP of vegetable oil (don’t use olive oil for this, as it will over power the radishes taste)
Half a lime
Slice the radishes. In a bowl, mix them with the chopped onions and chillies. Add the oil and the juice of the lime, season with rock salt and mix. And that’s it! It is as simple as that.
This dish is also super tasty in pitta bread with a bit of fish or any strong cheese. I personally serve it as a side dish with a traditional “cari” from Reunion Island. You can do the same with any curry.
P.S: I regularly run a supper club about Reunion Island food, check it out here