This salad, using gorgeous seasonal ingredients, is a wonderful and lively accompaniment for braised winter meats. 

serves 4 to 6 as an accompaniment

1 bunch radishes, trimmed and leaves removed

1 purple kohlrabi (use green if purple not available), leaves removed

1 Granny Smith apple

1 bunch mint, washed and leaves coarsely chopped

1 bunch coriander, washed and leaves coarsely chopped

2 limes, juiced and finely grated zest of one lime

⅓ cup (80ml) virgin olive oil

1½ teapoons honey 

sea salt

Cut each radish, the kohlrabi and apple into 3-5mm thick round slices, then cut across the round slices into 3mm wide matchstick lengths.  Place in a large bowl.  Add the chopped herbs.  Toss all ingredients to combine.

To make the dressing, in a screw top jar place the oil, honey, lime juice and zest.  Shake well to combine.

When ready to serve, pour dressing over the vegetable herb mixture and gently toss to combine.  Sprinkle with a little sea salt.  

Fiona Hammond © June 2018 

Recipe, photos and styling by Fiona Hammond. www.fionahammondfood.com