Salad Gold

vegetarian

Ingredients

  • 2 watermelon radishes
  • 10-12 walnuts
  • 1 small orange
  • 1 small sweet lime
  • 2 tbsp goat cheese
  • 1/2 spring onion (green part)
  • 1 tbsp pesto tahini (recipe found in The Rad Dish)
  • 2 tbsp olive oil
  • 1 tsp balsamic vinegar
  • Salt and pepper to taste

Preparation

  • Preheat oven to 180° C.
  • Thinly slice the watermelon radish and coat in olive oil, salt and pepper. Bake for 15-20 minutes. Let it cool.
  • Then, toast the walnuts in the oven for 5-7 minutes. Once cool, roughly chop them.
  • Peel the orange and sweet lime (leaving 2 slices of each for the dressing). Remove all the white bits.
  • Prepare the dressing using 1 tbsp olive oil, 1 tsp balsamic vinegar, and some orange (2 slices) and sweet lime juice (from 2 slices).
  • Combine the radish, orange, sweet lime, walnuts and spring onion. Toss with some of the dressing and keep adding as desired. Top it off with goat cheese.
  • Serve with some herbed tahini sauce.