More Ways With Radishes: A Radish, Mint and Feta Salad / Roasted Radishes with Garlic and Rosemary


In the last few months I’ve posted a couple of blogs about radishes (you can trace them back from here), highlighting their wonderful peppery taste, crisp and crunchy texture, and cheerful blush, which is capable of adding a beautiful shot of colour to all kinds of dishes.

Radishes are currently coming towards the middle of their growing season – which extends from the beginning of April to the middle of October – and the ones that I am currently able to buy from my local greengrocer are fabulous specimens, characterised by firm, large bulbs and bright green foliage (which should be removed before storing in the fridge).

Radish, Mint and Feta Salad

I use them a lot in salads, especially at this time of year, and have recently been inspired by Nigel Slater to put them to use in a simple side-salad that also included cucumber, mint and feta, and which is absolutely delightful on a warm summer day. You could also serve it in a pitta for a substantial snack or lunch.

Roasted Radishes with Garlic and Rosemary

But I’ve also been meaning to cook with them, and finally got around to roasting some – with garlic and rosemary – last weekend, when they were served as a vegetable accompaniment to a roast chicken dinner. It was a great way to eat them; the strong flavours of garlic and rosemary were soaked-up by the radishes, which after 20 minutes of cooking had a relatively soft centre whilst retaining their general structure and firmness. Overall, the dish was sweet, sticky and fragrant. And the radishes turned a wonderful shade of pink.

For more inspiration, I refer you – once again – to the delightful and slightly daft (clearly obsessed) world of Love Radish. But that’s enough from me about radishes. At least for now…

Radish, Mint and Feta Salad

Recipe 1: Radish, Mint and Feta salad


Cucumber – a medium to large one
Radishes – a large bunch
Spring onions – 6
Feta Cheese – 350g
Mint – a small bunch
Flat-leaf parsley – a small bunch
Olive oil
Red Wine Vinegar


Peel the cucumber lightly, removing the coarse skin but leaving behind as much of the bright green that lies directly under the skin as possible. Cut the cucumber in half lengthways, then scrape out the seeds with a teaspoon and discard them. Slice each long half lengthways again, then cut each piece into short, fat chunks and tip into a large mixing bowl.

Wash the radishes and top and tail them. Cut them in half or quarters, according to their size, then add them to the cucumber. Trim the spring onions and chop them into thick rings.

Crumble the cheese into small chunks. Tear the mint leaves into large pieces and toss them with the whole parsley leaves, cheese, cucumber, onions and radishes. Drizzle over a little olive oil and vinegar, then grind over a little black pepper.

Recipe adapted from: the kitchen diaries, Nigel Slater

Roasted Radishes with Garlic and Rosemary

Recipe 2: Roasted Radishes with Garlic and Rosemary


800g radishes, topped and tailed
6 cloves of garlic, sliced
Small bunch of rosemary, stalk removed
2 tbsp extra virgin olive oil
Salt and pepper
Serves 4 as a side dish


Preheat the oven to 200°C / 400°F / Gas Mark 6.

Put all the ingredients into a medium sized ovenproof dish, mix well and season with salt and pepper.

Place in the oven for 20 minutes or until slightly caramelised.

Serve immediately.

Recipe adapted from:

About Georgina

Originally from the South of England, I've also had homes in Australia (Canberra) and the US (Los Angeles). I've been based in the UK city of Sheffield for a couple of years now. My blog is about adventures with food - markets, ingredients, books, recipes, places I've eaten and other related experiences. It focuses on stories from Sheffield, South Yorkshire and nearby Derbyshire, as well as places farther afield.
This entry was posted in Food, Lunch, Recipes, Salad, Seasonal, Uncategorized, Vegetables and tagged , , , . Bookmark the permalink.

17 Responses to More Ways With Radishes: A Radish, Mint and Feta Salad / Roasted Radishes with Garlic and Rosemary

  1. I really like this post. I love radishes and you have given some great recipes here. Especially like the roasted with garlic and rosemary, I will be making that one. 🙂

    • Georgina says:

      Thank you. The roasted radishes were something a bit different for me, and they were really interesting to try. I hope that you enjoy them too. I’ll definitely be looking at some more recipes for cooked radishes in the future.

  2. Brilliant! Refreshing one and an interesting one!

  3. Susan says:

    I love cooking radishes. I usually saute them in (lots of) butter but haven’t tried roasting them, although I’ve roasted salad turnips. You’re right — the color is wonderful, and I really like the sound of the rosemary and garlic with them. Beautiful dish.

    • Georgina says:

      It’s just something that I’d never thought to do before, but I definitely will again. And I love the idea of trying them as you suggest – they do go so very well with butter (and salt).

  4. Looks like a light and summery salad! Lovely color and ingredients.

  5. Looking good Georgina! Love the the use of mint in there. Would be a perfect partner for lamb kebabs too…

  6. dinnerbysusan says:

    Radishes are highly under-rated! One of my favorite vegetables.

  7. Sophie33 says:

    2 Amazing & fantasticly radishes recipes! I never roasted radishes before,…’.that must taste amazing! That salad with the feta must be awesomly tasty too!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s