Buttery Fried Radishes with Labneh & Salted Hazelnuts

Frying radishes might be an unusual thought to some but you’ll be pleasantly surprised. Paired with the creamy labneh, crunchy hazelnuts and Pomegranate Molasses this makes for an exceptional salad. The labneh needs to be prepared 3 hours before you serve.

A piece of Muslin Cloth or Cheese Cloth
30cm piece of String
250g Yogurt
12-15 Radishes
50g Butter
40g Whole Blanched Hazelnuts
1tsp Fresh Thyme Leaves
1tbsp of Cress
1 pinch Chili Flakes
3tbsp Pomegranate Molasses
Salt and Pepper
Extra Virgin Olive Oil

Start with the labneh, this needs to be made 3 hours before you serve the salad.
Put the yogurt into a bowl with a couple of pinches of salt, mix well. Take your cloth and lay in a clean bowl, spoon the yogurt into the cloth. Gather the sides of the cloth and tie tightly with the string. This now needs to be suspended to let the liquid from the yogurt to drip out. Tie the cloth to the kitchen tap with the string and leave to drip into the sink for 3 hours (another suitable place). Give the top of the cloth a very gentle squeeze every hour to help coax out the moisture. After 3 hours place in a bowl in the fridge.

Now you can make the salad. Put a large frying pan on a low heat and add 1tbsp of olive oil and 30g of butter. Cut all the radishes in half then place them into the frying pan face down. Turn the heat to a medium heat and fry the rashes for 5-10 minutes until the undersides are lightly browned, you can check by lifting them with a spoon or a knife. If it starts to get too hot or smoke then turn the heat down.

While the radishes are cooking lightly crush the hazelnuts. This can be done in a pestle and mortar or you can wrap them in a tea towel and hit them a few times with a rolling pin. Don’t crush them up too much. Once they are crushed put them in a pan along with the remaining butter, 1tbsp of olive oil and 1 or 2 good pinches of salt (depending how much you like salt), place on a medium heat on the stove and fry for a couple of minutes until golden. You will have to keep an eye on these, as they will burn easily if you don’t stir them regularly. When golden, set aside.

When the radishes undersides are golden add a pinch of salt and a few grinds of pepper then give them a good stir with a wooden spoon to coat the radishes in the butter and seasoning. Hopefully some of the radishes will have tipped over, fry for a further minute. Spoon them out onto a serving plate or platter and drizzle the Pomegranate Molasses over the hot radishes.

Now assemble the salad. Unwrap the labneh and spoon lumps of it around the radishes. Scatter over the hazelnuts, thyme, cress, sprinkle on the chili flakes then spoon over the Pomegranate dressing from the pan and serve. If you have any labneh left over, transfer it to a container and pop in the fridge as it will keep for a week or so. I would suggest spreading it on garlicy toast and drizzle with extra virgin olive oil.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *

Your item has been added to your shopping basket.