Recipe: Radish Top Relish
Give your leftovers a "glow up" in under 5 minutes {pb, gf, nf}
Sometimes a relish, side, or condiment deserves its own spotlight, and that's exactly the case with my no-waste radish top relish. This delightful recipe was tucked away at the bottom of this week’s earlier shared recipe, but it truly deserves center stage.
The beauty of relishes lies in their simplicity and ability to instantly elevate any dish—especially those tired leftovers that often become my desk lunch (one of the perks of working from home). This particular relish has become a staple in my kitchen, primarily because I can't bear to throw away those lush green radish leaves. Instead of tossing them aside, whip up this fresh and zesty relish. Whether you're grilling halloumi, steaming fish, cooking up grilled chicken, or barbecuing beef, this vibrant topping adds a burst of flavour.
RADISH TOP RELISH
{pb, gf, nf}
SERVES: 4-6
PREP. TIME: 5 MINUTES
CHILLING TIME: 30 MINUTES
THE INGREDIENTS
1 bunch of radishes with their green tops
1 red onion
1 lime
1 tbsp sugar
1 tsp white wine vinegar
generous pinch of sea salt
THE METHOD
Start by removing the green tops off the radishes. Finely chop the radish tops and slice the red onion. Juice the lime and add to a bowl with all the other ingredients. Massage the ingredients until the juices from the onions are released. Then, simply leave to sit for a minimum of 30 minutes before enjoying.
Top tip
If you want to make this into a salad, halve or quarter the radishes. Toss with olive oil and the relish. You could also add cucumbers, tomatoes, and salad leaves.
Get ahead
This relish can be made the day before, allowing the flavours to meld and the onion flavour to become more subdued.
Abbreviations:
v- Vegetarian, pb - Plant based, gf - Gluten Free, nf - Nut free, df - dairy free.
