Top and tail the radishes and cut them across into thin slices. Trim the spring onions and cut across at an angle into 2 cm/¾ in lengths.
In a salad bowl, put 1 tablespoon of juice from the lemon and 1 teaspoon of salt. Stir to dissolve the salt.
Smash and chop the garlic and add to the juice. Stir in 4 tablespoons of olive oil, then add the radish slices and spring onions and toss to coat.
Scatter over a handful of coriander leaves and serve immediately as a palate cleanser after a meat main course or as part of a mezze.
© 1995 Alastair Little. All rights reserved.