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I’m going to start my weekend posts with a fresh, vibrant salad that will help you spring into summer.  This salad was dreamt up from standing in the aisles at my favourite grocery – it uses the produce that was freshest and just said ‘eat me!’

It is so simple – just peas, radishes, cherry tomatoes and spring onions.  Now I know that my cherry tomatoes are way off even flowers forming, but these cherry tom’s were from Sicily, which I appreciate isn’t very local, but they were ruby red and calling to me.  So anyway, less rambling, more recipes and I hope you try this one out – especially if your radishes are bulging out of the soil like mine.

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Pea and Radish Salad

Feeds about four hungry mouths

Couple of handfuls of fresh peas
Bunch of radishes (about 10)
200-250g cherry tomatoes
3 large or 5 small spring onions
Cider or white wine vinegar
Salt

Finely slice and chop the spring onions and place them into a pretty serving bowl.

Sprinkle over the onions a good scattering of salt and a couple of glugs of vinegar – mix well (the vinegar and salt pickles the onion slightly, which takes the edge off that strong onion taste).

Slice the cherry tomatoes in half and add them to the onion – you can also sprinkle a touch more salt over the tomatoes (it intensifies their taste).

Set the onion and tomatoes aside, grab a bowl, find a comfy seat and take your time to pod those peas. This is a job, which is not really a job, it is a moment to yourself, a chance to slow down and dream. Sat on my granny’s terrace, podding peas and preparing string beans are some of my best childhood memories.

Cut the radishes into quarters, and add them and the peas to the salad. Give the whole thing a good stir and serve. You could add a grinding of fresh pepper, a glug of extra virgin olive oil, but it really doesn’t need adulterating. If you use fresh, quality ingredients then this salad will sing without any extras.

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