Warm radish potato salad

A winter salad combining the sharpness of radishes, rocket salad, and spring onions with the comfort of warm baby potatoes. It’s all dressed up with pesto and enriched with a hint of acid plum tomatoes. This salad makes for a full healthy meal but it’s also a great starter.

This recipe came to me unexpectedly while I was desperately trying to rescue many veggies, from the fridge before going on holiday.

I would have never thought that this dish would become a staple in our family. It’s quick to make and quite satisfying to eat given the different textures of all the veggies.

I am not a fan of radishes, they are too spicy for my taste but I know they are superheroes packed with all wonderful vitamins. So, every now and then, I convince myself I can become a better person and can handle radish.

I go to the supermarket and buy a ton of them. Because of course, I got to be everything or nothing hehe!

I then leave the radishes to shrink in the fridge pretending they are not staring at me every time I open the fridge door. At the end of the day, it’s still me, my old self, and it’s a fact, I do not like you, radishes, I don’t care about nutrients and vitamins, you make my tongue burn!

I thought I’d show them better!

I thought ‘Check you out superior vegetable judging my childish inability to eat you. I’ll roast you, that will teach you! I might lose a bit of the nutrient, but at least I’ll give it a try and see what happens’.

My oh my! It’s now a thing: I love roasted radishes. I don’t know if this is a common practice to roast them, but I do recommend it. They are still spicy and tangy, but a bit less sharp in the throat and go so well with all the other rescued ingredients of this salad.

This dish can also be made in advance to save a weeknight dinner or bring a flavourful lunch at work.

Most of the time we have to work really, really hard to get what we want. Other times, very rarely, good things, like this salad, will come to us unexpectedly.

Unexpected, good things also come with an effort though. We are still the ones in charge, we are still the ones who need to do the work to capture them.

We can only make the most of the good of life if we prepare the ground, cherish it when it comes, and then cultivate it.

I hope to start today, with this salad or the first cherry blossoms. I’ll look at any other good things life will bring me, so rare, so precious, so essential.