Roasted asparagus and radish spring-time salad

Although I love raw salads in the summer there is something so incredibly indulgent about this roasted radish and asparagus salad. The poor radish is too often ignored, brushed aside for its slightly ‘love-it-hate-it’ pepperiness it truly comes alive when roasted. The skins shrivel and the inside sweetens - like little hot pink balloons that pop in your mouth. I love to serve this salad both as a starter or a main. It tastes wonderful with some feta or ricotta thrown over the top but you can equally serve it as a colourful side alongside some barbequed meat or fish or whatever you fancy.

| serves 2-4 |

• 1 bunch or bag of radishes

• 1 bunch asparagus

• 2 tablepoons olive oil

• 2 tablepsoons honey or maple syrup

• 2 tablespoons lemon juice

• salt and pepper to season

METHOD

• Begin by preheating your oven to 210 degrees and lining a baking tray with parchment paper.

• Wash your radishes and remove the leaves. Don't throw these away - use them in salads or wilt with garlic and olive oil as you would spinach. I also love to make a pesto from them.

• Break off any very woody ends of your asparagus. Halve your radishes and chop your asparagus into roughly inch sized pieces.

• Whisk together your dressing ingredients in a medium sized bowl.

• Add your asparagus and radishes and mix to combine. Season with salt and pepper and transfer to your lined baking tray, spreading out into an even layer.

• Roast for about 25 minutes tossing half way.

• Once your radishes and asparagus are nicely charred remove them from the oven. You can enjoy this warm or cool. It makes for delicious pack lunch leftovers too.