Spring Salads

A riff on radish and snap pea; the easiest, most delicious cold noodles

Pink and green have become a colour theme recently, ever since curating a shoot where these two colours took centre stage, specifically in the food styling. I was waking up in the middle of night to write in my notes app: radish, asparagus, chives, radicchio, mortadella, pistachios. Totally separately, friends were giving me pink and green blooms for my birthday and when I got home to number 23, the jasmine was in full bloom, and I stood and watched the green vines and white-pink flowers tremble in the wind, fragrancing the air around me.

I shared another creators’ radish and snap pea salad recipe last week on Leftovers – I can’t take credit; the combination of peppery radish, crunchy snap pea and salty, tangy feta is so perfect. I think it’s the perfect salad to go with a roast chicken, especially when eaten outside on a long, lazy, sun-soaked afternoon surrounded by so many wonderful women (as we did last week). I’ve made it four times since then, using my lime miso vinaigrette – which I prefer as it balances the sweet, the salty, the tart.

The most recent iteration removed the feta and added tuna, chickpeas and radicchio. I think it was the best way to bulk out the salad and enjoy it solo for lunch.

• 4-5 radishes, thinly sliced

• Handful of snap peas cut into large pieces

• 3-4 radicchio leaves sliced thinly

• A small handful of mint and dill, chopped

• 3 spoonfuls of chickpeas (I always use Bold Bean!)

• 3 spoonfuls of tuna

• 1 tsp capers

• Handful of chopped spring onions (just the tops)

• 2 tbsp lime miso vinaigrette

  • Juice of 1 lime

  • 1 tbsp miso paste

  • 1/2 tbsp honey (I like to use hot honey)

  • 1 tbsp extra virgin olive oil

  • 2 grated garlic cloves

Bonus salad: cold noodles with soy and hot honey

This is hands down my favourite summer meal when I don’t want to really cook and I don’t have a huge amount in the fridge. It takes 10 minutes, it’s so easy, so delicious and really refreshing.

For one person you’ll need…