Name: Radish and cucumber chopped salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 4 trimmed red radishes (60g), thinly sliced; 2 lebanese cucumbers (260g), peeled, chopped finely; 1 small red onion (100g), thinly sliced; 1/2 teaspoon sea salt; 1 clove garlic, crushed; 2 tablespoon lemon juice; 1/4 cup (60ml) extra-virgin olive oil; 1/2 cup fresh mint, coarsely chopped; 60 gram baby rocket leaves; 2 medium vine-ripened tomatoes (300g), chopped finely; 1/4 cup (30g) seeded small black olives

Ingredients

4 trimmed red radishes (60g), thinly sliced

2 lebanese cucumbers (260g), peeled, chopped finely

1 small red onion (100g), thinly sliced

1/2 teaspoon sea salt

1 clove garlic, crushed

2 tablespoon lemon juice

1/4 cup (60ml) extra-virgin olive oil

1/2 cup fresh mint, coarsely chopped

60 gram baby rocket leaves

2 medium vine-ripened tomatoes (300g), chopped finely

1/4 cup (30g) seeded small black olives

Method

1.Place radish, cucumber and onion in salad bowl, sprinkle with salt; leave to stand for 5 minutes.

2.Pour combined garlic, juice and oil over vegetables in bowl; toss gently to combine. Cover; refrigerate 2 hours.

3.Just before serving, stir in mint, rocket and tomatoes. Serve salad topped with olives.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%