Roasted Radish and Ricotta Salad
By OcadoLife
Published on 22 April 2025
Packed with fresh flavours and appealing textures, this vibrant Roasted Radish and Ricotta Salad also offers 2 of your 5 a day. It’s the brainchild of Ayesha Kalaji – chef-patron of Glastonbury restaurant Queen of Cups. “I’m the self-proclaimed queen of sumac and these roasted radishes are a perfect vessel for it,” says Ayesha. “A little heat brings out their natural sweetness too. Enjoy as a main for two or a side for four.”
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
30 minsTotal time
2Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 1 (150g) bag mixed radishes, halved
- 12 (approx.) cardamom pods, crushed and seeds ground to give 1 tsp ground cardamom
- 1 tbsp sumac
- 3 tbsp olive oil
- 100g ricotta
- 1 tbsp runny honey
- 1 lemon, zested and juiced
- 30g walnut pieces
- 1 tbsp pomegranate molasses
- 1 tbsp red wine vinegar
- 1 garlic clove, crushed or grated
- 1 romaine lettuce, chopped into 2.5 cm pieces
- ¼ red onion, thinly sliced
- 1 (60g) bag rocket
- 1 handful dill sprigs
- 2 tbsp pomegranate seeds
Method
Step 1
Preheat the oven to 190°C/170°C fan/gas 5. In a bowl, toss the radishes with the cardamom, sumac, 1 tbsp oil and some salt. Place the ricotta in the centre of a small roasting tin and scatter the radishes around it. Drizzle over the honey with any leftover oils from the bowl, then scatter with the lemon zest. Roast for 15 mins; add the walnuts and cook for 3 mins more.Step 2
For the dressing, whisk together the remaining 2 tbsp oil, the pomegranate molasses, red wine vinegar, lemon juice and garlic in a large bowl. Add the lettuce, red onion and rocket; toss.Step 3
Divide the salad between bowls; spoon over the radishes and walnuts with any juices; tear up and add the ricotta. Pick over the dill sprigs and scatter with the pomegranate seeds.