Crunchy Radish & Tomato Salad and Courgette & Feta Fritters
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Crunchy Radish & Tomato Salad
Ingredients
- 350g tomatoes, chopped
- 3 red onions, finely chopped
- 1 cucumber, deseeded & diced
- 200g red radishes, quartered
-
3tbs veg oil
- 1tsp mustard seeds
- 1 tsp Dijon mustard
- Juice of 2 limes
- 2 tsp caster sugar
- 1 red chilli, deseeded & finely chopped
- Handful mint leaves, shredded
Method
To make the dressing, heat the oil in a pan, then add the mustard seeds & cook until they start to pop. Tip the seeds into a bowl & leave to cool. Add the rest of the dressing ingredients to the bowl & whisk everything together.
Add the tomatoes, onions, cucumber & radish to the dressing, stir to coat, then allow to stand at room temperature for 10 minutes before serving.
This is really cheerful looking & goes very well with curry or other spicy dishes. The dressing will keep for several days in the fridge, but the salad is best made fresh. A whole red chilli makes it a bit hot – I prefer to use a smaller amount. You could always use ready-made dressing if you prefer.
Courgette & Feta Fritters
Ingredients for 2 people
-
1 large courgette
- 5g dill or mint
- Zest of 1 lemon
- 1 large egg, beaten
- 40g feta cheese
- 25g plain flour
Method
Coarsely grate the courgette into a large bowl. Chop the herbs & add most* of them to the bowl. Grate in the zest of 1 lemon. Add the egg, crumble in most* of the feta & stir in the flour until well combined. Season with black pepper.
Put a large frying pan on a medium heat with ½ tbsp olive oil. Spoon tablespoons of the fritter mixture evenly into the pan & fry for 2 minutes on each side until golden.
The fritters are best served warm. You can put them in a flat bread & add any kind of salad. Sweet chilli sauce is tasty too.
*You can garnish the fritters with the unused feta cheese & the remainder of the chopped herbs if you want.
Feel free to print a copy of the recipe:
Print
Crunchy Radish & Tomato Salad and Courgette & Feta Fritters
Crunchy Radish & Tomato Salad
Ingredients
- 350g tomatoes, chopped
- 3 red onions, finely chopped
- 1 cucumber, deseeded & diced
- 200g red radishes, quartered
-
3tbs veg oil
- 1tsp mustard seeds
- 1 tsp Dijon mustard
- Juice of 2 limes
- 2 tsp caster sugar
- 1 red chilli, deseeded & finely chopped
- Handful mint leaves, shredded
Method
To make the dressing, heat the oil in a pan, then add the mustard seeds & cook until they start to pop. Tip the seeds into a bowl & leave to cool. Add the rest of the dressing ingredients to the bowl & whisk everything together.
Add the tomatoes, onions, cucumber & radish to the dressing, stir to coat, then allow to stand at room temperature for 10 minutes before serving.
This is really cheerful looking & goes very well with curry or other spicy dishes. The dressing will keep for several days in the fridge, but the salad is best made fresh. A whole red chilli makes it a bit hot – I prefer to use a smaller amount. You could always use ready-made dressing if you prefer.
Courgette & Feta Fritters
Ingredients for 2 people
-
1 large courgette
- 5g dill or mint
- Zest of 1 lemon
- 1 large egg, beaten
- 40g feta cheese
- 25g plain flour
Method
Coarsely grate the courgette into a large bowl. Chop the herbs & add most* of them to the bowl. Grate in the zest of 1 lemon. Add the egg, crumble in most* of the feta & stir in the flour until well combined. Season with black pepper.
Put a large frying pan on a medium heat with ½ tbsp olive oil. Spoon tablespoons of the fritter mixture evenly into the pan & fry for 2 minutes on each side until golden.
The fritters are best served warm. You can put them in a flat bread & add any kind of salad. Sweet chilli sauce is tasty too.
*You can garnish the fritters with the unused feta cheese & the remainder of the chopped herbs if you want.
