Marinated summer radishes with currants, mint & chive dressing
6 SERVES / SIDE DISH
1 bunch of radishes (6–8 radishes)
1 celery stalk
200 g (7 oz) baby (pattypan) yellow squash
100 g (3½ oz) dried currants
juice of 1 lemon
1 teaspoon dijon mustard
125 ml (4 fl oz/½ cup) good-quality virgin olive oil
½ bunch of chives
12 mint leaves
1 long red chilli, seeded and cut into julienne
Top and tail the radishes, then cut them into thin wedges by continually halving the radish until you get wedges about 5 mm (¼ inch) thick. Cut the celery on the diagonal into 2 mm (1/16 inch) wide slices. Slice the yellow squash into 2 mm (1/16 inch) thick pieces.
Place the currants in a bowl, cover with hot water and soak for 10 minutes, then drain. Place the currants and all the vegetables in a bowl and set aside. In a separate bowl, combine the lemon juice with the mustard, then mix in the olive oil and season with sea salt and freshly ground black pepper. Finely slice the chives (reserving a few for garnish) and mint, then fold them through the dressing. Lightly toss the dressing through the vegetables and allow them to marinate for 30 minutes before serving. Garnish with the reserved chives and the chilli.
