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Roasted radish, chicken and pickled vegetable salad

Published: 30 Jun 14
Updated: 18 Mar 24

There are so many good things going on in this salad recipe – vibrant radish, perfectly browned chicken and zingy dressed cucumber. It’s fresh, light and exceedingly good.

Easy
July 2014

Test kitchen approved

Serves 4
Hands-on 30 min

There are so many good things going on in this salad recipe – vibrant radish, perfectly browned chicken and zingy dressed cucumber. It’s fresh, light and exceedingly good.

Nutrition: per serving

Calories: 236kcals
Fat: 15g (2.3g saturated)
Protein: 22.3g
Carbohydrates: 2.9g (2.8g sugars)
Fibre: 2.5g
Salt: 0.2g

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Ingredients

200g radishes
2 tbsp extra-virgin olive oil, plus 2 extra glugs
1 large garlic clove
½ tsp caster sugar
5 tbsp moscatel vinegar or white balsamic vinegar
1 cucumber
300g fennel bulb with fronds
2 large skin-on free-range chicken breasts
Large handful pea shoots

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Method

Heat the oven to 200°C/fan 180°C/gas 6. Put the radishes in a baking tray, coat with a little olive oil, then season. Roast for 15 minutes. Cool.
Meanwhile, crush the garlic, then mix with the sugar and 3 tbsp vinegar in a large bowl. Peel the cucumber, halve along its length, then scoop out the seeds. Slice into ribbons with a sharp knife, then add to the bowl. Finely slice the fennel, then add to the bowl with its fronds and 2 pinches of salt.
Add a glug of oil to a frying pan over a medium-hot heat. Cover the chicken breasts with cling film, then bash with a rolling pin to flatten slightly. Discard cling film, season the chicken, then fry for 8-10 minutes, turning once, until golden and cooked through. Set aside to rest for 5 minutes.

Drain the pickled veg and slice the rested chicken. In a clean bowl, toss both with the radishes, pea shoots, the rest of the vinegar and the 2 tbsp oil, then serve.