Seasonal Recipes

Carpaccio of Watermelon Radish with Rocket & Avocado


3 Watermelon radishes
1 small avocado, thinly sliced
half a bunch rocket
2 Tablespoons freshly squeezed lime juice
¼ cup extra virgin olive oil
1 Tablespoon freshly chopped herbs such as chives and parsley
1/2 tsp sea salt (plus more to taste)
Freshly ground black pepper
120 grams goats cheese or feta for serving (optional)

  1. Peel the outer layer of the watermelon radishes if thick. With a sharp knife or mandoline, thinly slice the radishes into rounds.
  2. Sprinkle sea salt over the radishes in a colander set over a bowl. Cover and set aside for at least 20 minutes.
  3. Drain radishes, and lightly pat dry. Arrange the slices on a serving platter or individual plates.
  4. Make the vinaigrette by whisking together the lime juice, oil and fresh herbs. Add a pinch of sea salt and black pepper to taste.
  5. Toss the rocket with half the dressing. Place a handful of dressed rocket on top of the sliced radishes and top with a few slices of avocado.
  6. Garnish with crumbles of fresh goat cheese if desired and drizzle the remaining dressing over the top of the radishes. Serve immediately