My, you look radishing
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.
At some point last summer I started roasting radishes, and I haven’t stopped since. Raw radishes are of course great, their peppery tang and crunch lend themselves well to many a summer salad or a pot of salted butter, but roasting transforms them into something quite extraordinary. The peppery tang and crunch is replaced with a sweet softness that can justifiably compete with any other traditionally roasted root. They loose a lot of their water when roasted, so don’t be afraid to use a whole lot more in your recipe that you usually would.
This roasted radish salad recipe was entirely inspired by the huge bunch of homegrown oregano my neighbour gave me last week. Given that my attempts at home grown herbs resemble, well, not much, I received and embraced the oregano with open arms. A long time ago I made a delicious oregano pesto, and for this dish I settled instead of an oregano dressing to go with some other seasonal veg I had lying around. This included flat stringless beans (often called Helda beans) from my veg bag and the radishes which I will be honest and tell you I had bought even though my fridge was already full because they matched the pink plate I had also just purchased. Oh my god.
To make the roasted radish salad a little more substantial I added some cannellini beans for a fibre and protein boost, though did also think about a grain like quinoa too. The salad can stand alone alongside other salad platters (as it did on a yoga retreat last weekend), or be served with a fillet of fish like sea bass for a delicious supper.
I made the oregano dressing for the salad in the new 750ml smaller jug of my Froothie Optimum 9400 blender. As one of their brand ambassadors I was sent it to trial out a short while ago. I wouldn’t normally make dressings like this in a high powered blender as I like to see chunks of herbs rather than the pure blended green sauces high powered blenders create. However, I have found the new smaller jug on the lowest speed works just like a food processor, and because it is wider, the vortex is greater and also it’s much easier to scrape everything out. This is fantastic news that my food processor can now be put away and I can just keep my froothie and its 2 litre and 750ml jugs out. My kitchen is small and anything that helps save space is ace. You can find more out about the froothie here, and friends of Natural Kitchen Adventures can get free delivery too (just put ‘free delivery’ in the comment box and also use my ambassador code 3134)!
What would you do with a glut of oregano? Here are some other ideas; Greek-style Panzanella by Food to Glow, Oregano Oil by Supper in the Suburbs or you could also add it to a cooked dish like Tin and Thyme did in this Veggie Bean Chilli.
- 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
- 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
- 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.
Disclosure: I am now an ambassador for Froothie and some links in this article may be affiliate links. If you’d like to know more about Froothie health products, or this machine in particular, please visit the Froothie Website for more details. Any purchases made through this/these link(s) are at no extra cost to you but give Natural Kitchen Adventures a small commission. Thanks!