Try this perfect warm salad to bring a pop of colour to the table. If you find radishes a bit on the peppery side, roasting them really mellows out that flavour and also adds a touch of sweetness.
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Yields:
6 serving(s)
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Cal/Serv:
103
Ingredients
500 g radishes
1 Tbsp. olive oil
250 g frozen peas
50 g crème fraiche
1 tsp. English mustard
Juice and zest of 1/2 a lemon
80 g mixed watercress, spinach and rocket
Directions
Step 1Preheat the oven to 200C (fan 180C) mark 6. Top and tail the radishes and put in a roasting tray. Drizzle over the oil and toss the radishes to coat. Season well and roast for 15min. Remove from the oven and add the peas to the tray. Return to the oven for 5min, then remove and leave to cool for 5min.
Step 2Meanwhile, make the dressing by whisking together the crème fraiche, mustard and lemon juice.
Step 3Toss the roasted vegetables through the mixed leaves along with the dressing. Mix until the vegetables are well coated in the dressing and season well. Transfer to a serving dish and scatter with the lemon zest.
GH TIP: Why not try replacing the radish with roasted asparagus.
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
