Xanthe Clay’s Radish and Pea salad – served with roast beef

Serves 2-3Preparation: 10 minsCook: none

This is such a simple, fresh and seasonal salad, perfect as a side dish, a quick healthy snack or a light meal in its own right. It’s so healthy but looks so good, you’ll be inspiring all your guests to re-create this one at home.

radish and pea salad with roast beef recipeXantheClayRadishandPeaBeef


1 teacupful of fresh peas
10 radishes, thinly sliced
1 spring onion, thinly sliced
3 tbsp crème fraiche
A punnet of cress
black pepper
slices of cold roast beef
1 lime cut in to quarters

Step by step

  1. Lightly cook the peas in boiling water, then drain and cool under the tap.
  2. Scatter them over a plate with the thinly sliced radishes and spring onion.
  3. Thin the crème fraiche to single cream consistency with a little milk and trickle it over the salad.
  4. Snip over the cress and season with freshly ground black pepper. Serve with cold roast beef, adding some lime quarters to squeeze over.