Radishes are often overlooked, but they have incredible health benefits and are really very tasty. They are also very versatile, they a just as good pickled, eaten raw and roasted, each method bringing out their unique flavours. Radishes are high in vitamin C, high in fibre and contain a type of Flavonoid called anthocyanins, the same flavonoid found in blueberries. According to recent studies These anthocyanins possess anti-inflammatory properties that can help reduce the risk of cardiovascular disease. they also contain antibacterial properties, vitamin B, Zinc and of course water, all of which are great for the skin.
They can be served as a snack, a side dish or a topping for bruschetta. They work very well served on top of my pea and broad bean bruschetta with cashew ricotta. Also, they are lovely once cooled and tossed through green salads for some added crunch, flavour and of course colour. They look so pretty once roasted. If you can get hold of the ones with their green shoots still attached all the better.
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