Watermelon Radish, Pearl Barley, Sugar Snap & Goat’s Curd Salad

Name: Watermelon Radish, Pearl Barley, Sugar Snap & Goat’s Curd Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2-3
Ingredients: 1 watermelon radish; 1/2 teaspoon sea salt; 25g caster sugar; 25ml rice vinegar; 150g goats’ curd; 100g pearl barley; Small handful mint leaves, finely sliced; 1 teaspoon honey; 1 tablespoon lemon juice; 2 tablespoons olive oil; 350ml chicken or vegetable stock; 100g sugar snaps

Drogo

Servings

2-3

Prep Time

10 minutes

Cook Time

40 minutes

Fresh, colourful and full of contrasting textures, this watermelon radish salad combines crisp pickled radish with pearl barley, sugar snaps and creamy goat’s curd. Finished with a fresh mint, honey and lemon dressing, it makes an elegant starter or a light lunch.

Watermelon radish is the star of the dish, bringing both crunch and its distinctive appearance. Briefly pickling the thinly sliced radish in rice vinegar, sugar and salt gives it a sweet and tangy flavour that works particularly well with creamy goat’s curd.

Pearl barley gives the salad more substance and a pleasantly chewy texture, while blanched sugar snaps provide additional freshness and crunch. This simple watermelon radish recipe is a great way to showcase seasonal vegetables in a vibrant, colourful dish.

Watermelon Radish, Pearl Barley, Sugar Snap and Goats’ Curd Salad

Ingredients

1 watermelon radish
1/2 teaspoon sea salt
25g caster sugar
25ml rice vinegar
150g goats’ curd
100g pearl barley
Small handful mint leaves, finely sliced
1 teaspoon honey
1 tablespoon lemon juice
2 tablespoons olive oil
350ml chicken or vegetable stock
100g sugar snaps

Directions

Method

Step 1, Combine the sea salt and caster sugar with the rice vinegar and 75ml hot water (from the tap) in a jug and mix until the sugar and salt are dissolved. Pour over the sliced radish and set aside.
Step 2, Bring the stock to the boil in a saucepan and add the pearl barley. Reduce to a simmer and cook for 30 minutes, or until tender.
Step 3, Bring a separate pan of salted water to the boil and blanch the sugar snaps for 1 minute, then drain and refresh under cold water.
Step 4, Combine the mint, honey, lemon juice, olive oil and some salt and pepper in a clean lidded jar or bowl and shake or whisk to combine.
Step 5, Drain the radish and divide between plates, topping with some of the drained pearl barley and sugar snaps. Distribute the goat’s curd on top and pour over the dressing. Serve immediately.