Autumn Salad with Roasted Sweet Potato, Apple, Radish and Goat Cheese

Ingredients2 cups rocket or mixed Asian greens 1/2 sliced, cored apple 1 cup cubed, roasted sweet potato, carrot and/or pumpkin 4 sliced radishes 1 tablespoon sesame seeds, toasted 2 tablespoons lemon juice, freshly squeezed 2 tablespoons olive oil 1 teaspoon honey salt & pepper 1/4 cup crumbled goat cheese

Method 1. Put the greens, apple, roasted veggies, radish and sesame seeds in a large mixing bowl. 2. In a small separate bowl make the dressing: mix the olive oil, lemon juice, honey and season with salt & pepper. 3. Toss the salad with the dressing, using the amount you like. 4. Divide salad into two serving bowls. Scatter the goat cheese on top of the salads.

Pea and broad bean salad with nasturtium leaves and bagna cauda

Peter's mother found this recipe in the good food section of The Age on Tuesday 17 September. While not essential, the nasturtium leaves add a delicious accent to this Spring salad with their distinctive peppery notes. 

Ingredients 1kg broad beans (to yield 150g double podded beans, plus a handful to garnish) 3 handfuls fresh peas 200g sugar snap peas 1 large clove garlic, finely chopped Salt flakes Freshly ground pepper Extra virgin olive oil 150g frozen peas, refreshes in boiling water 1/2 bunch mint, picked and roughly chopped 5 small radishes 100g soft goats cheese 2 handfuls nasturtium leaves lemon, to serve

Method 1. Blanch the broad beans for three minutes in simmering water.  Lift out and immediately refresh in a bowl of ice water.  Follow by blanching peas then sugar snaps, refreshing in iced water each time - this stops the cooking and helps to keep them bright green. 2. Split the sugar snap peas. Double pod the broad beans, leaving a handful or so of the smaller ones whole to garnish. 3. In a mortar, add garlic, some salt and pepper and a splash of oil and grind to a paste.  Add the podded broad beans, the refreshed frozen peas and mint and pound to a rough paste - you can add a little oil if necessary but it should be a quite stiff. Check and adjust seasoning. 4. Put the remainder handful of broad beans, fresh peas, whole radishes and split sugar snap peas in a bowl, season, drizzle with oil and toss through. 5. Spread the bean paste across a large platter and arrange the pea and broad bean mix on top.  Finish with the goat's cheese, nasturtium leaves and a squeeze of lemon.  Spoon over some bagna couda and serve.

note - I had to google bagna couda and found several recipes. I tried this one.  Jamie Oliver also has a recipe which includes many of the vegetables you are receiving in the box over the next few weeks.

We are happy to include some nasturtium leaves into your box if you request them.

Carrot and Radish Salad with a Glorious Moroccan Inspired Dressing

Here is a lovely salad recipe donated from a CSA member
Ingredients
1 garlic clove, crushed
1/4 tsp each ground cinnamon, cumin and paprika
60ml (1/4 cup) olive oil
1 tsp white wine vinegar
1 tsp honey
1/2 lemon, juiced
4 largish carrots, peeled, thinly sliced however you like (I halve carrots and then slice lengthwise for appearance)
10 radishes, thinly sliced
2 tbsp chopped flat-leaf parsley
1 tsp orange flower water*

Method
1. Place garlic, spices, oil, vinegar, honey and lemon juice in a bowl and whisk to combine. Set aside.
2. Blanch carrots in boiling salted water for 1-2 minutes, drain and refresh. While still warm, toss in the dressing, then set aside at room temperature.
3. To serve, toss in the radish and parsley and drizzle with orange flower water

Notes I didn’t have any orange water flower so just omitted it. I also varied the quantity of radishes to my preferences – as long as there is an even balance of the vegetables in the salad I think it works.

Served with Spinach and Feta Triangles.  The combination of flavours was gorgeous!

Roasted Radishes

Still have radishes left from last weeks box and unsure how to use them?  Roasting sweetens the radish, tames some of the bite, and gives them a softer, fuller flavor. You can combine potatoes, carrots, fennel, onions, or just roast the radishes alone, leaving them whole as an interesting and delicious side.  Would work well with Spinach, Herb and Goat's Cheese Tartlets or as a side with a steak. Ingredients 1 bunch fresh radishes, washed, dried, stems removed Olive oil Salt Pepper Fresh Thyme

Method 1.  Preheat oven to 220C. Place a sheet tray in the oven to get it smoking hot. 2.  In a bowl, toss radishes in oil (just a little bit), salt, pepper, and thyme. When tray is hot, toss the radishes on the tray (they will sizzle) and put the tray back in the oven. 3.  Every 3-4 minutes or so, stir the tray so the radishes in the corners move to the middle, and vice-versa. Total cooking time should be about 15 minutes, depending on the size of the radishes. 4.  When ready, they’ll be blistered and pink with just a little bite left to the texture.

 

Crunchy Salad

Here is a recipe adapted from a Jamie Oliver recipe...which he prefaces by saying that it is a very adaptable salad..."One of the things I love about a good crunchy salad is that you can simply change it according to where you live  and what fresh ingredients are available to you."  So have a go at inventing your own crunchy salad - be inventive with how you slice, chop, shave your ingredients.  Explore texture and flavours and revel in a truly seasonal compliment to any meal! Ingredients 1 cucumber 1 red onion, peeled and shaved 3 small carrots 1 fennel bulbs outer leaves peeled back, quartered lengthways 1 zucchini ribbon sliced 6 radishes, quartered 1 tbsp white wine vinegar 1 heaped tsp castor sugar 3 tbsps extra virgin olive oil small bunch of fresh dill or thyme small bunch of flat leaf parsley finely chopped

Method 1. Chop, shred  and/or ribbon slice all of your vegetables. 2. Mix olive oil, vinegar and castor sugar in a small jar.  Shake until well blended. 3. Pour the dressing over the vegetables and mix by hand with the herbs.  Serve.

Photo credit and recipe suggestion - Emma Travers

Ottolenghi’s Perfect Lettuce Salad with Radishes, Semi-dried Tomatoes, and Capers

"It is essential for every good cook to have a solid lettuce salad up their sleeve, a good in-between course to cleanse the palate and lighten the spirits.  This one should do the trick; it also makes for a good starter." - Ottolenghi Ingredients 400 grams of mixed baby lettuces 3 green onions, thinly sliced on an angle 15 radishes trimmed and cut very thinly 2 cups semi-dried tomatoes, whole or roughly torn 2 tbsp capers Dressing 1 garlic clove, crushed 1 1/2 tbsp fresh-squeezed lemon juice 1 1/2 tbsp olive oil 1 tbsp grapeseed oil salt and fresh ground black pepper to taste

Method Dressing 1.  In a small bowl whisk together the ingredients, being quite generous with salt and pepper. Salad 1. Wash the mixed greens and spin dry.  Keep whole or tear into smaller pieces. 2. Place into large mixing bowl and add radishes, semi-dried tomatoes and green onions. 3.  Just before serving, pour the dressing over the salad and toss gently. 4. Transfer to a larger serving bowl and sprinkle the capers over the top.

Source: recipe adapted very slightly from Plenty: Vibrant Recipes from London’s Ottolenghi

 

 

Fennel and Radish Salad

This is a Jamie Oliver super quick, easy and delicious recipe.  The bite of the radish is lovely with the licorice of the fennel.  Serve with pasta, grilled meat and chicken. Ingredients 1 fennel bulb 4-5 radishes 1 lemon extra virgin olive oil

Method 1. Trim and quarter the fennel. Trim excess leaves from the radishes. 2. Put the fennel and radish into the food processor and shred.  Tip into a large bowl 3. Squeeze in the juice of a lemon, 1 lug of olive oil and a pinch of salt and pepper, then toss and scrunch with your hands to get the juices to mingle. 4. Season to taste.