Roasted Radish Salad with Burrata and Pangrattato

Name: Roasted Radish Salad with Burrata and Pangrattato
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 300 g radishes; 2 Little Gem lettuces; 150 g burrata; 2 slices stale sourdough; 1 small red onion; 1 lemon; 1 large garlic clove; 75 ml olive oil; 2 tbsp apple cider vinegar; 0.5-1 tbsp honey; 0.75 tsp chilli flakes; 10 g chives; 0.5 tsp salt; 0.25 tsp black pepper

This roasted radish salad turns a simple bunch of radishes into a bright, elegant dish with creamy burrata, crisp lettuce, and lemony pickled onion dressing. Toasted sourdough pangrattato adds crunch, making it perfect as a light lunch, starter, or side for entertaining.

Servings4 Portions

Prep Time20 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

radishes
300 g
Little Gem lettuces
2
burrata
150 g
stale sourdough
2 slices
small red onion
1
lemon
1
large garlic clove
1
olive oil
75 ml
apple cider vinegar
2 tbsp
honey
0.5 tbsp
chilli flakes
0.8 tsp
chives
10 g
salt
0.5 tsp
black pepper
0.3 tsp

Step-by-Step Instructions

Preheat the oven to 200°C/180°C fan/gas 6. Trim and wash the radishes, reserving any fresh green tops, then halve the radishes or quarter larger ones. Toss the radishes with 1 tbsp olive oil, salt, and black pepper on a baking tray, then roast for 10-15 minutes until just tender. Stir in the chopped radish leaves, if using, and let everything cool slightly.

While the radishes roast, zest the lemon and set the zest aside for serving. Juice the lemon, then add the juice to a jar with the apple cider vinegar, thinly sliced red onion, and a generous pinch of salt. Leave the onion to quick-pickle while the radishes cool.

Make the pangrattato by tearing the stale sourdough into chunks and pulsing it in a food processor until you have coarse crumbs with a few larger bits. Lightly crush the garlic clove with the flat side of a knife. Heat 2 tbsp olive oil in a frying pan over medium heat, add the garlic, and cook for 1 minute to flavor the oil.

Add the sourdough crumbs and chilli flakes to the pan, season lightly, and toast for 3-4 minutes, stirring often, until golden and crisp. Transfer to a bowl, discard the garlic clove, and let the crumbs cool before mixing in the chopped chives.