Give your salads a fresh upgrade with some new and delicious ingredients! There’s nothing boring about this brown rice salad bowl with tuna and radish.

SERVES 2 // COOKING TIME 10 min

INGREDIENTS
1 cup brown rice, cooked
1 tin tuna chunks, drained
4 radishes, finely sliced
½ red onion, finely sliced
½ cucumber, cubed
1 tbsp olive oil
1 lemon, zested and juiced
2 handfuls baby spinach and rocket mix

METHOD
1. In a bowl, combine the brown rice, tuna, radishes, red onion, and cucumber.
2. Drizzle over the olive oil and lemon juice, and add the zest. Season to taste with salt and pepper, and gently toss.
3. Arrange in a dish with the baby spinach and rocket and serve.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder

The post Brown rice salad bowl with tuna and radish appeared first on MyKitchen.

Skip your usual battered fish recipe and try this gut-friendly walnut crusted hake with apple cider fermented radishes.

SERVES 4 // COOKING TIME 55 min, plus fermenting

INGREDIENTS
For the apple cider radishes
1 cup apple cider vinegar
½ cup apple juice
4 tbsp honey
1 star anise
3 cardamom pods, crushed
¼ cinnamon quill
1 tsp salt
20 radishes, thinly sliced
For the walnut crusted hake
½ cup walnuts, crushed
½ cup desiccated coconut
Handful chopped thyme
800 g hake fillets
1 egg, whisked
3 tbsp olive oil
1 lemon, sliced

METHOD
For the apple cider radishes
1. Bring the apple cider vinegar, apple juice, honey, star anise, cardamom, cinnamon and salt to a simmer in a small pot. Cool before pouring over radishes.
2. Leave out of the fridge for 5 hours or 1 day to ferment.
For the walnut crusted hake
1. Preheat oven to 180°C.
2. Combine walnuts, coconut and thyme.
3. Brush the top of the fish with egg and press in nut mixture. Drizzle with olive oil.
4. Bake for 20 minutes, until golden and the fish is cooked. Serve with the radishes and slices of lemon.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen/HMimages.co.za

The post Walnut crusted hake with apple cider radishes appeared first on MyKitchen.

Spice up your braai side game with this fresh radish coleslaw. It’s an amazing crowd-pleaser and you can have it on the table in under 20 minutes.

SERVES 6 // COOKING TIME 15 min

INGREDIENTS
For the dressing
⅓ cup soy sauce
⅓ cup water
3 tbsp mirin (or sherry)
Juice of 3 limes
3 cloves garlic, peeled and crushed
1 knob ginger, peeled and grated
1½ tbsp fish sauce
1 tbsp salt
1½ tsp pepper
For the coleslaw
300 g radishes, coarsely grated
150 g cabbage, sliced
5 carrots, peeled and julienned
2–3 red chillies, chopped
1 bulb fennel, thinly sliced
1½ tbsp white sesame seeds, toasted
1½ tsp black sesame seeds

METHOD
For the dressing
1. Place all the ingredients in a pot and simmer for 2 minutes. Set aside to cool.
For the coleslaw
1. Toss everything together. Add the dressing and toss to coat.

Recipe & Styling: Diane Heierli
Photography: Christoph Heierli

The post Fresh radish coleslaw appeared first on MyKitchen.

Blood oranges are an orange variety that has red flesh or flecks of red in between the orange. This is caused by their amazing antioxidant pigments. Our blood orange salad will be a welcome and refreshing side with any meal, or as a light meal on its own.

 SERVES 4-6 // COOKING TIME 15 min

INGREDIENTS
40 g mixed baby salad leaves
8–10 radishes, sliced
3 blood oranges, peeled and sliced
1 fennel bulb, thinly sliced
½ cup shaved Parmesan
2 tbsp lemon juice
1 tbsp mustard
1 tbsp honey
¼ cup olive oil
Salt and black pepper
Micro-herbs, to garnish

METHOD
1. Arrange the salad leaves in a bowl or platter. Add the radishes, blood oranges, fennel and Parmesan shavings on top.
2. Combine the lemon juice, mustard and honey in a small bowl. Whisk in the olive oil. Season with salt and pepper.
3. Garnish the salad with micro-herbs and serve with the vinaigrette.

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