Grilled radishes with dates, apples, and radish tops

A long time ago, I hated salads. All I was used to were the standard classic salads that most of us eat. I found them boring and unappetizing. However, I knew that I had to start eating healthier, especially more greens. I did this by making my own salads and have loved them ever since.

This is an unusual recipe, and I was curious how the ingredients came together. I also love this recipe because it uses all the parts of the vegetable and has minimal waste, in this case, the delicious radish greens.

This book is one of my favourites for a variety of vegetarian recipes. The chef's twists on vegetables want me to cook the entire book, and we will eventually get there. Each recipe has been fabulous, with an excellent combination of ingredients and the perfect recipes to highlight each vegetable; this is a cookbook I should be cooking from every day.

For more recipes from this cookbook, click here.

Ingredients:

1 bunch radish, with fresh-looking tops

Olive oil

1 tablespoon dried chilli flakes, or to taste

1-2 tablespoons red wine vinegar. or white wine vinegar, or sherry vinegar

4 oz. pitted dates, cut into small pieces

1/2 apple, cored, halved and thinly sliced

1/2 small red onion, thinly sliced

1/4 cup parsley, minced

1/2 cup toasted almond slivers

EVOO

Salt and pepper to taste

You can roast the radishes on a grill until they begin to get soft but still have some texture, for about 8-10 minutes. Alternatively, broil them in an oven at 400°F for 10-15 minutes. When cool, halve or cut into fours and set aside.

Remove the radish tops and wash well to remove the grit. Chop the greens and stems. Heat a glug of olive oil in a frying pan and saute the greens until wilted, 3-4 minutes on medium heat. Add the chili flakes and mix well. Turn off the heat and add the salt, pepper, and vinegar, 1 tablespoon at a time. Mix well and taste for salt and sour from vinegar. Set aside and cool.

Finally, mix all the ingredients in a bowl except the almonds and season with salt and pepper. Add a glug of EVOO and toss well.

Serve in a bowl topped with the toasted almond slivers.