Radishes are at their best now. They are, of course,perfectly fine when simply salted and dipped in butter, but they can also carry a salad with a bit of bite.

Radish, sumac and herb salad (pictured above)

You can use a mandoline or food processor to speed up the radish chopping. A mixture of honey and balsamic vinegar will stand in for the pomegranate molasses if you can’t get hold of it.

Prep 15 min
Serves 4-6

500g radishes either standard or include some mooli
A few ice cubes
1-2 large oranges (optional)
3 tbsp pomegranate molasses
1 tbsp extra-virgin olive oil
1 small clove garlic, peeled and finely chopped
2 tsp sumac
Salt and black pepper
1-2 springs mint, leaves picked and roughly chopped
1 small bunch parsley, leaves picked and roughly chopped

Cut the radishes from their tops and wash both well, picking out any wilting or yellow leaves. Slice the radishes finely, with a mandoline if you have one, and put in a bowl of cold water with the ice, so that they crisp up.

Roughly chop about half the radish tops, keeping the others in the fridge to use another day.

In a small bowl, mix the pomegranate molasses with the oil, garlic and sumac, and add a good pinch of salt and pepper.

When you are ready to eat, drain the radishes and pat dry, then put in a large bowl with the chopped radish tops and herbs. Pour over the dressing and toss, seasoning to taste with salt and pomegranate molasses. Serve immediately.