Radish salad

Radish salad is a crunchy, refreshing tangy side, which is finest in spring.

1. Chop the onion finely, salt it, and leave it to stand for 5-10 minutes, so its sharpness eases; then add the grated or crushed garlic.

2. Wash the radishes thoroughly, cut off their ends, and slice them into thin rounds; chop the green of the spring onion finely.

3. In a bowl mix the radish with the onion, add the sugar and the cider vinegar, toss it through well, then finally stir in the green of the spring onion too.

4. Cover it and rest it for at least 20-30 minutes, so the flavours come together.

Tip: Salting and resting the onion takes off its edge – this way it does not overpower the fresh flavour of the radish.