Thursday 29 September 2016

Forkful's speedy suppers

Aoife McElwain

Published 22/05/2015 | 02:30

Panzanella
Panzanella
Radish salad

We're hoping the weather will warm up again over the coming weeks, creating the right conditions for salad suppers. You could try the Tuscan bread and tomato salad of panzanella.

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Or how about a plate of roast radishes?

This sounds like a child's worst nightmare - a dish found in a Roald Dahl story - but you won't believe how delicious this vegetable is when it's roasted.

Paired with salty feta and some fresh mint, this is an amazing little side salad that also holds its own at supper time, served with a chunk of crusty bread.

Panzanella

Serves 2 

Prep time: 15 minutes

Cooking time: 15 minutes

INGREDIENTS

1 garlic clove

A few slices of crusty bread, such as ciabatta or sourdough

300g of tomatoes

Half a red onion

3 tablespoons of olive oil

1 tablespoon of red wine vinegar

Squeeze of lemon juice

Salt

Pepper

Fresh basil

METHOD

1 Slice the garlic clove in half and rub on the bread slices. Cut the bread slices into chunks and lay on a baking tray. Drizzle with olive oil and roast in the oven at 200°C/ 180°C fan / gas mark 6 for 15 minutes until browned. Let cool.

2 Slice the tomatoes. Peel and finely slice the onion. Place both in a large mixing bowl and add the bread chunks. Mix everything well before adding the oil, vinegar, lemon, salt and pepper. Mix well again.

3 Tear lots of fresh basil and scatter over the salad. Serve.

Roasted Radish

Serves 2 

Prep Time: 5 minutes

Cooking Time: 20 minutes

INGREDIENTS

400g of radish

4 teaspoons of butter

Squeeze of half a lemon

Pinch of sea salt

Pinch of black pepper

50g feta cheese

1 tablespoon of freshly chopped mint

METHOD

1 Pre-heat your oven to 200°C/ 180°C fan/ gas mark 6.

2 Slice the larger radishes in half. Leave the smaller ones whole.

3 Place the radishes in a roasting dish. Dot with the butter and squeeze the lemon juice over the radishes. Sprinkle with salt and pepper. Roast in the oven for 20 minutes.

4 Transfer to a serving bowl. Crumble the feta over the top. Scatter the freshly chopped mint on top of the radishes and serve with some crusty bread.

This week's storecupboard essential:

Red wine vinegar: Red wine vinegar adds a sharpness to dressings that can help make a good salad great. Always have a bottle in your pantry.

Photos: Mark Duggan

Irish Independent

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