Radishes can be a little confounding. On the one hand, they are the obvious choice: colorful and cool, with a satisfying crunch. But when we’re over snacking on them, then what? They’ve never quite become a star in our common culinary firmament, remaining lost in a sea of lettuce or relegated to the crudite platter. Can they shine on their own? We believe they can, like the brightest diamond. Here’s a recipe to make a believer out of you: radishes’ peppery, cool bite offset with tangy feta, tart yogurt and lemony sumac (pick some up at a well-stocked grocery, at your local middle Eastern specialty story, or order it here – you’ll soon be sprinkling the brick red, citrusy powder on absolutely everything), a drizzle of grassy olive oil and the toasty complexity of your own special blend of seeds, with the brightness of mint and spring onions to finish it off.
Radish and Feta Salad with Toasted Seeds & Sumac
1/4 c mixed seeds (we used coriander, sesame, sunflower, pumpkin, poppy, hemp)
1 spring onion or green leek
2 bunches radishes, trimmed and quartered
olive oil for drizzling
2 T plain yogurt, thinned with a few drops of water to drizzling consistency
2 oz feta cheese
Place seed mixture in a small skillet and toast over medium heat until fragrant. Remove from heat and set aside to cool. Trim spring onion and cut lengthwise into julienne, then soak in a small bowl of ice water (this is optional, but will make the onion curl, which we think looks pretty!). Drain onion and pat dry.
Place radishes on a serving plate, and drizzle with olive oil, then with yogurt. Top with crumbled feta, then sprinkle with seeds and season with a pinch of salt and sumac to taste. Top with spring onion and mint leaves and serve.