It’s a heatwave like situation here in the Netherlands. Temperatures are crossing 35-degree mark. Not sure whether I will be in a mood to eat anything warm or cook. Its just smoothies, lemonades and salads this week for me! It was funny, I opened the fridge and stood there for a few seconds because it just felt so nice. Houses here rarely have a ceiling fan, let alone an air con so standing with the fridge is the closest I can get to chill myself!
But after that, I picked whatever there was in the fridge. Some radish pods, cherry tomatoes and cucumbers, perfect for this summer heat. Tossed them together with fresh lemon juice and had it with some minty couscous. Oh, about radish pods, have you had these before? These crisp and peppery green wonders are the seed pods of radishes and can be eaten raw or cooked. Mum used to make a stir fry with these back in India.
I was really overjoyed when I first saw these growing at Dakakker, an urban rooftop where I volunteer as a gardener. My fellow gardeners were not aware of the fact that these pods are edible and then we picked some and had it just like that. They were all amazed with the taste of those young pods. I also saw these again at Rotterdam Oogst which is a local farmer’s market here and one of my favourite places to shop.
If you have never tried these, I would recommend you should. They are best eaten when young as when they mature, they become a quite fibrous and tough. This radish pod salad is just like celebrating ingredients in its purest form and in the simplest ways!
Preparation time: 10-15 minutes
No cooking needed
Makes: 2 servings
100 grams, radish pods, bottom fibrous part snipped and roughly torn into bite sized pieces
1 carrot, chopped into small cubes
½ cucumber, cut into small cubes
10-15 cherry tomatoes, cut into quarters
A handful of fresh coriander, chopped
A small green chilli, finely chopped (optional)
Zest and juice of half a lemon
¼ teaspoon, Smoked/hot paprika
Salt to taste
Mix everything together both raw materials and dry seasonings.
Adjust the dry seasonings and tanginess as per your taste.
Serve on a bed of minty couscous for a delicious, light and summery lunch.
HINTS & TIPS
You can always use radishes if you can’t find radish pods. Use both leaves and root.
Arugula leaves will also work nicely in this salad.
I am now thinking, I could have also added some chives to it. It would have made it more interesting.