The radishes growing in the garden are all ready at the same time and we’ve been looking for recipes to use them. This is Ukranian salad from Olia Hercules’ book – Mamushka. Olia suggests you need bread alongside to mop up the dressing at the end and we couldn’t agree more. Crusty and white we think works best. Nice as a side dish or as a light lunch.
Spring radish & tomato salad – serves 4
- 4 small cucumbers, or 1 large (we used baby cucumbers)
- 2 beef tomatoes
- ½ a bunch of radishes, sliced
- ½ a bunch of dill, chopped
- 100ml natural yoghurt, diluted with ½ tbsp water
- sea salt flakes and black pepper
Slice the cucumber and tomatoes directly into the bowl, so that you catch all the juice. Add the radishes and dill and mix well.
Season the yoghurt really well with the salt and pepper, then stir through the salad. When you’ve finished the salad you will be left with a puddle of pale pink dressing which should be mopped up with some bread.
(Original recipe from Mamushka by Olia Hercules, Mitchell Beazley, 2015.)
Jono & Jules do food & wine 
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