Xanthe Clay’s Radish and Pea salad – served with roast beef
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.
|1 teacupful of fresh peas|
|10 radishes, thinly sliced|
|1 spring onion, thinly sliced|
|3 tbsp crème fraiche|
|A punnet of cress|
|slices of cold roast beef|
|1 lime cut in to quarters|
Step by step
- Lightly cook the peas in boiling water, then drain and cool under the tap.
- Scatter them over a plate with the thinly sliced radishes and spring onion.
- Thin the crème fraiche to single cream consistency with a little milk and trickle it over the salad.
- Snip over the cress and season with freshly ground black pepper. Serve with cold roast beef, adding some lime quarters to squeeze over.