Radishes usually either fall into the “love-’em” or “hate-’em” camp, but as with most veggies in this situation, preparation method is key. Radishes can have a spicy kick to them, depending on the variety which can aid in nasal drainage when stuffed up. As radishes are a member of the cruciferous family, they share many of the same health benefits of its cousins broccoli & kale. The sulfurophane content of these veggies helps with the flow of bile thus keeping the gallbladder healthy, which in turn improves overall digestion. Radishes contain some vitamin c, folic acid, trace minerals. Radish greens have more nutrition, including vitamin C than the root. Radish greens, sprouts & flowers are all great additions to a summer salad to add a fresh bite.
There are many different varieties in varying shades & sizes though Red Globe radishes are the most common variety found in grocery stores. While they are sold year round, radishes are best in the spring. Daikon radish is common in Asian cuisine. Often pickled, this white carrot shaped vegetable usually grows to be about a foot long and 1-3 pounds but can grow to be as heavy as 100 pounds!
Try something different with radishes for dinner tonight:
- Cook the potatoes in boiling water for around 15-20 minutes, until tender.
- Meanwhile, mix 2 tsp olive oil and the lemon juice with some seasoning. In another small bowl, mix 2 tsp olive oil with the chilli and a pinch of lemon zest. Drain the potatoes, rinsing in cold water. Allow them to cool slightly, then peel and slice. Gently toss the potatoes in the oil and lemon dressing. Put on a serving plate with the radishes, lettuce and chives.
- Heat a non-stick pan with a final tsp of oil. Fry the halloumi for 1 minute on each side, until golden. Add the chilli and lemon oil to the pan and mix around to coat the cheese. Lay the hot halloumi on top of the salad and serve.