Radish Feta Salad Food

RADISH AND FETA SALAD

Steps:

• Combine radishes, feta, olives and chopped scallions or fresh mint. Dress with lemon vinaigrette and marinate for at least 30 minutes.

PEA SALAD WITH RADISHES AND FETA CHEESE

Steps:

• Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature.
• Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.

CUCUMBER, OLIVE, RADISH AND FETA SALAD

Steps:

• Combine cucumber, radishes, olives and arugula in a medium bowl.
• Add olive oil and lemon juice.
• Season with salt and pepper.
• Mix in cheese.

RADISH & FETA SALAD

Steps:

• Combine radishes, cucumbers, cheese and nuts in large bowl.
• Add 1/4 cup dressing; mix lightly.
• Toss herbs with lemon zest and remaining dressing; spoon over salad.

HERB AND RADISH SALAD WITH FETA AND WALNUTS

Steps:

• Heat oven to 350 degrees. Spread walnuts in a single layer on a baking sheet and toast for 10 to 12 minutes until lightly golden. Let cool, then chop roughly. Place in a sieve and shake away loose skin and crumbs. Set chopped nuts aside.
• Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly 1/8-inch thick. Place in a medium bowl. Add walnuts.
• In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
• Just before serving, season radishes, cucumbers and walnuts with a pinch of salt and dress lightly with 3 to 4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese and toss gently to combine without breaking the cheese down too much. Arrange in a loose mound in a shallow serving bowl (or on a platter).
• Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about 1 tablespoon vinaigrette. Toss to combine, then pile the herb salad atop the radishes and cucumbers. Serve immediately.

ROASTED RADISH AND FETA SALAD

Steps:

• Preheat the oven to 400°F.
• Assemble the salad: Once the radishes are cooked, allow them to cool for a few minutes before assembling the salad. (At this point, the radishes can also be cooled completely and refrigerated for up to 5 days.) Combine the roasted radishes and crumbled feta in a salad bowl, and toss with a tablespoon or two of the vinaigrette. Taste and toss with additional dressing as needed. Scatter the herbs over the salad and toss to combine. If your radishes are still warm, the herbs will wilt; this is fine. Serve warm or at room temperature. Leftovers will keep for a few days in the fridge.

CHICKEN BREAST WITH FETA, CELERY AND RADISH SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large nonstick oven proof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until the chicken registers 165 on an instant-read thermometer, about 8 to 10 minutes more. Set chicken aside to rest for 5 minutes before serving.
• Divide the romaine, celery, radishes, and feta among 4 plates. Drizzle about 3/4 of a tablespoon of the olive oil over each salad, season with salt and pepper and serve with a lemon wedge.

BUTTERNUT, CHICKPEA, FETA & PICKLED RADISH SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the oil with the harissa, then toss with the butternut squash and some seasoning in a large roasting tray. Roast for 30 mins. Add the chickpeas, toss together, then cook for a further 20 mins.
• Meanwhile, heat the sherry vinegar in a saucepan with a big pinch of sugar and salt with 1 tbsp water. Bring to a simmer, then remove from the heat and tip in the radishes. Mix and set aside.
• Pile the butternut and chickpeas onto a platter, mix through most of the feta and dill, then scatter over the pickled radishes and their liquor. Top with the remaining feta, dill and pumpkin seeds.