Delicious as a vegetarian starter with a hunk of good bread, or alongside barbecued mackerel for a sophisticated summer supper. Rosie Reynolds, rosiereynolds.co.uk
Serves 4 450g radish, trimmed, large ones halved 2 tbsp olive oil 1 tbsp runny honey 3 heads of chicory – we used red and white 1 round lettuce, leaves separated 1 cos lettuce, chopped 1 avocado, chopped
For the dressing 1 shallot, finely diced ½ garlic clove, crushed A handful of dill, finely chopped A handful of flat-leaf parsley, finely chopped A handful of mint, finely chopped 6 tbsp olive oil Juice and zest of 1 lemon
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