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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook