Radishes and Salatit Fijl


Radishes go best of all with, well, radishes. Throughout history they have been eaten in glorious isolation, usually with nothing more than a little sea salt, and are delicious as a nibble with an aperitif. Being naturally peppery, they don’t need anything else to enhance their flavour. The French eat them with unsalted butter, salt and baguette, and they are equally good with thin toasted slices of sourdough bread.

In Morocco, they are successfully paired with oranges, the radishes cut into thin slices and the oranges into small segments, which are then tossed with lemon juice and a little salt.

The Lebanese salatit fijl is properly made from the giant white winter radish and raw diced onion but is nicer, we think, with an English radish like White Icicle mixed with spring onions.

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  • 2 bunches of radishes
  • 8 spring onions
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 garlic clove, finely chopped
  • 4 tbsp olive oil
  • handful of coriander leaves


Thinly slice the radishes and cut the spring onions at an angle into pieces about 2 cm / ΒΎ inch long.

Put the lemon juice and salt in a salad bowl, and stir to dissolve the salt. Then add the garlic clove and stir in the olive oil. Add the radish slices and spring onions and toss to coat.

Scatter over a handful of coriander leaves and serve immediately.