Radishes are always the first thing we end up harvesting from our little veg patch. Every year I plant them and every year I discover that I still don’t like them. Why do I grow them? Well, they’re easy. So you feel like stuff is happening before the main event of tomatoes and courgettes. Plus it turns out that my youngest will eat them (if they come with some slices of cheese).

This weekend, however, we found a recipe on this great site – Cookie&Kate – that makes delicious use of these otherwise horrible things (edit: they’re not horrible Marc, you’re broken ~ Laura)


For the lentils cook your own, using the ingredients below, or use one of those pre-cooked Merchant Gourmet packets from Sainsbury’s.

  • 2 cups dried black beluga lentils or French green lentils
  • 2 large garlic cloves, halved lengthwise
  • 2 tablespoons olive oil

Lemon dressing

  • ¼ cup fresh lemon juice (about 2 medium lemons’ worth)
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or agave nectar
  • 1 clove garlic, pressed or minced
  • ¼ teaspoon fine-grain sea salt
  • Freshly ground black pepper, to taste


  • 1 can cooked chickpeas, rinsed and drained
  • 1 big bunch of radishes, sliced thin and roughly chopped
  • 1/4 cup fresh, leafy herbs, chopped (we used mint and thyme from the garden)
  • Some roughly crumbled goats cheese and a good clump of rocket leaves


  1. To cook the lentils: Pick over the lentils to remove any bits of debris. Rinse the lentils under running water in a mesh colander. In a medium pot, combine the lentils, halved garlic cloves, olive oil and 4 cups water. Bring the water to a boil, then reduce heat to a gentle simmer and cook until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes. Drain the lentils and discard the garlic cloves.
  2. To make the dressing: Whisk together the ingredients in a small bowl. If you’re using pre-cooked lentils instead of cooking your own, add an extra clove of minced garlic and an extra tablespoon of olive oil.
  3. In a large serving bowl, combine the lentils, chickpeas, chopped radishes and herbs. Drizzle in the dressing and toss to combine. Serve with the crumbled cheese and fresh rocket.
This recipe gave us enough for 4 good sized helpings – plus as bonus we found a recipe elsewhere for radish leaf pesto!

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Lemony Lentil, Chickpea, Radish Salad
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