Flat beans and cannellini beans combine in this colourful roasted radish salad, which is tied together with a flavourful fresh oregano dressing. Serve alone or with fish.
Ingredients
salad
135g breakfast radishes, top and tailed and sliced in half
130g flat green beans, top and tailed and cut on the diagonal into 3 cm pieces
1 x 400g carton / can cannellini beans, drained and rinsed
2 tablespoons pine nuts, toasted
extra-virgin olive oil
salt
dressing
10g fresh oregano leaves, picked off of the tough stalks
6 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon balsamic vinegar
1 small shallot, minced
1 clove garlic, minced
pinch salt and pepper
Instructions
Pre-heat oven to 180C.
Toss radishes in 1 tablespoon of olive oil and a ¼ tsp of flakey salt and roast in oven for 25-30 minutes until browned. They go slightly translucent when roasted and will shrink considerably.
Steam / blanch the beans for 3 minutes then refresh in ice-cold water or in an ice bowl till cold, drain well.
Place all of the dressing ingredients into a blender and blitz until the oil and vinegar emulsifies and the shallots, garlic and oregano is broken down but still retains some texture, you don't want a green paste. Taste and adjust seasoning if necessary.
Toss the roasted radishes and cooked beans with the cannellini beans and stir through enough dressing to coat. Transfer to a serving plate and drizzle with more dressing and scatter over some toasted pine nuts.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/roasted-radish-salad/