It’s radish season, and my radishes are thriving!
- Radishes
I grow two different types – French Breakfast and Cherry Bell – both varieties can be bought from the Organic Centre at Rossinver.
Besides chopping them into salads I love them prepared this way.
This recipe is from the DK Barbecue book by Eric Treuille & Birgit Erath – referred to here as the Black BBQ Bible. Great recipes for all sorts for the bbq.
Ingredients:
- 150 g radishes, grated
- 1 red onion
- 2 garlic cloves, crushed
- 1 tbsp red wine vinegar
- 1 tsp granulated sugar
- 175 ml Greek style yoghurt (I love the Glenisk Greek Yoghurt)
- salt and black pepper.
Combine everything. Cover and chill for 30 minutes. Serve chilled with anything you fancy!
Use as a starter with pitta or whatever.
It’s also lovely with baked potatoes or as a side with bbq meat.
Hope you enjoy this…. let me know how you like it!
A Year In Redwood 
I’m growing French breakfast radishes this year, I’m definitely going to try this recipe!
@Kristin…. there have been evenings when I’ve eaten a whole bowl of this all by myself! Let me know how you like it!
We used to make this when we had a restaurant and serve it with spring lamb
It is lovely, isn’t it! I was just checking growth on my radishes this afternoon…. can’t wait to have some more, especially since I’ve learned how to make yoghurt too!