Photo: Anna Pelzer
Spring radish salad with squid, fennel & lemon
12 ingredients
25 min + 5 min
Serves 6 as a starter
openrecipes
This brilliant mix of spring flavours from MasterChef judge and chef John Torode makes a special seasonal starter
Estimated Nutrition (whole recipe, rough)
1045
Calories
24g
Protein
16g
Fat
195g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sourdough | 1 slice (36g) | 93 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Squid | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g assorted radishes , like red French breakfast and purple Plum
- 100g Chantenay carrots
- 3 tsp rice wine vinegar
- ½ tsp caster sugar
- 300g squid , cleaned
- 1 small fennel bulb, with fronds if possible
- 1 lemon , juiced
- olive oil
- 60ml vegetable oil
- 1 small chilli , very finely diced
- small bunch basil
- sourdough bread , grilled, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes