Radish and lemon salad

This is one of those perfect raw dishes in which the range of textures and flavours contrast and correspond brilliantly with each other. To make the radishes less sharp and more digestible, sprinkle the slices with salt and set them aside for an hour or so - the longer the better - so they release their juice, then rinse and drain. In Tunisian cuisine, it is considered more sophisticated to mince the radish finely, but the salad actually looks better with larger slices.