This insanely easy salad uses the wonderful abundance of radishes that are so in season now. You can find these in any good greengrocer, and they are so fresh and flavourful. It literally takes 10 minutes to make from start to finish, making it a quick accompaniment for any meal. Omit the feta for a vegan/parev version to serve alongside Spring lamb with a side of baby new potatoes. The recipe includes white wine, which you can switch for veg stock, but as the alcohol evaporates, it is safe to eat for pregnant women and children.
Halve the radishes (or quarter if they’re very big).
In a medium pan over medium heat place the oil, then add the onion. Stir constantly until it softens (but avoid colour change).
Add the radishes and stir for 2 minutes to braise lightly.
Add the garlic, lemon juice and wine and allow to bubble for 5 minutes — until the liquid is gone. Place in a serving bowl.
Season with salt and pepper. Add the chopped herbs and stir. Taste and correct seasoning.
Add feta (if using) and serve immediately. Can be eaten warm or cold.
Shiri is co-owner and chef at The Black Cow, Camden.