Radish and coriander pickle

Name: Radish and coriander pickle
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 handfuls of mixed radishes; 1 teaspoon cumin seeds; 1 small dried chilli; ½ a thumb-sized piece of ginger, grated; juice of 1–2 limes; 6 tablespoons olive oil; a handful of coriander leaves

With chilli, ginger and tangy lime

Dairy-free Gluten-free Vegetarian Vegan

10 mins

Super easy

serves 4

nutrition per serving

Calories

Fat

28%

Saturates

14%

Sugars

Salt

Protein

Carbs

Fibre

of an adult’s reference intake

Ingredients

2 handfuls of mixed radishes

1 teaspoon cumin seeds

1 small dried chilli

½ a thumb-sized piece of ginger, grated

juice of 1–2 limes

6 tablespoons olive oil

a handful of coriander leaves

Method

This crunchy radish pickle makes a lovely, fresh friend for your favourite curry

This crunchy radish pickle makes a lovely, fresh friend for your favourite curry
Finely slice the large radishes – a speed peeler is ideal for this. For the smaller radishes, you can just top and tail them and then slice into quarters.
To make your dressing, lightly toast your cumin and then bash up in a pestle and mortar with the small dried chilli and your grated ginger. Add in the lime juice and oil, season with salt and pepper, and then give it all a good stir. Put your radishes into a bowl with the coriander leaves, and lightly toss together with the dressing (you can make this up to 2 hours in advance).