Marinated Summer Radishes with Currants, Mint & Chive Dressing

COMPLIMENTARY RECIPE

“Although radishes are available year-round, their peak season is from Spring to Autumn, Summer radishes are crispy and juicy, perfect for eating raw in salads.” - Chef Mark Jensen

SERVES 6, as a side dish

INGREDIENTS

1 bunch of radishes (6-8 radishes)
1 celery stalk
200 g baby yellow squash
100 g dried currants
juice of 1 lemon
1 teaspoon dijon mustard
125ml good quality virgin olive oil
½ bunch of chives
12 mint leaves
1 long red chilli, seeded and cut into julienne

METHOD

Top and tail the radishes, then cut them into thin wedges by continually halving the radish until you get wedges about 5mm thick. Cut celery on the diagonal into 2mm wide slices. Slice the yellow squash into 2mm thick pieces.

Place the currants in a bowl, cover with hot water and soak for 10 minutes, then drain. Place the currants and all the vegetables in a bowl and set aside. In a separate bowl, combine the lemon juice with the mustard, then mix in the olive oil and season with sea salt and freshly ground black pepper. Finely slice the chives (reserving a few for garnish) and mint, then fold them through the dressing. Lightly toss the dressing through the vegetables and allow them to marinate for 30 minutes before serving. Garnish with the reserved chives and chilli.