Rad Spring Salad
Come for the colours, stay for the flavours
A rad ’n raw spring salad feat. the magnificent watermelon radish as the main act. With lettuce, peas, zucchini, & cucumber as extras and the v talented “white bean and feta spread” in the supporting role.
Beautiful colours and textures all tied together with a white bean & feta dip. Adjust this recipe to your liking and use whatever veggies you have on hand but do not, and I stress, do not leave out the white bean and feta spread. The supporting act is by far the biggest talent of this gig.
You can easily use this spread as a dip at your next gathering, to serve with radishes or bread sticks.
Ingredients
For the spread
1 can of white beans, drained and rinsed
100g feta cheese
1 tbsp olive oil
2 tbsp of water
1/2 garlic clove
2 tbsp lemon juice (=1/2 lemon) + zest
Pinch of salt
Black pepper
For the salad
2 small zucchinis
1 watermelon radish
1/2 cucumber
1 head of butter lettuce
1 cup of frozen peas
lemon juice & zest
olive oil
pepper & salt
How to
1.
Make the dip by blending all ingredients until smooth.
2.
Slice your watermelon radish, cucumber & zucchini very thinly using a mandolin. Be careful not to slice your thumb in the process which I did more times then I’d like to admit.
3.
Defrost the peas by putting them in a sieve and running under very hot water.
4.
Put vegetables in a bowl and dress with lemon juice, olive oil, pepper and salt.
5.
Dress it up, buttercup: put 2 tbsp of white bean spread on a plate and spread out with the back of a spoon. Drizzle the spread with lemon zest, black pepper, chilli flakes and olive oil.
6.
Put the raw vegetables on top.
