Quick ideas
BBQ grilled radish
Radishes are almost always served raw, but we often roast, braise or BBQ them on the farm when we have a glut. The heat softens the hot peppery notes, but take care to avoid overcooking; their slight bite is part of the charm.
Cook's notes
Cooking them on skewers makes them easier to turn, and stops the smaller specimens from disappearing between the bars.
Ingredients
- 200g radishes
- olive oil
- salt and pepper
Method
-
Step 1
Keep the small radishes whole, but cut any large radishes in half so they are all roughly even in size.
-
Step 2
Place the radishes in a bowl and baste with a drizzle of olive oil and season liberally with salt and pepper.
-
Step 3
Carefully skewer the radishes onto skewers and place them directly on the bars of a preheated BBQ.
-
Step 4
Cook them for 5-6 mins, turning often until lightly coloured and starting to soften.
-
Step 5
Eat straight from the skewer or slide them off and slice straight into a salad or side.