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🍽️ Fresh Radish and Tomato Salad

119 kcal · 30 min · 4 servings

Ingredients

• 400 g black radish (1 black radish)
• 1 tbsp chive rings
• 1 beefsteak tomato
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 1 tsp honey
• 1 tsp balsamic vinegar
• 2 tsp fresh chopped mint
• 40 g Pecorino

Instructions

1. 1. Peel the radish and slice it into paper-thin rounds using a vegetable peeler or mandoline.
2. 2. Wash the chives thoroughly and chop them finely.
3. 3. Wash the tomato, cut it into quarters, remove the core, and dice it into small cubes.
4. 4. Arrange the radish slices decoratively on a large plate, scatter the tomato cubes over them, and season with salt, pepper, and chives.
5. 5. Whisk the honey with vinegar, salt, and pepper. Stir in the oil, drizzle the dressing over the salad, cover the plates with cling film, and chill in the refrigerator.
6. 6. Slice the Pecorino cheese thinly, mix it with the chopped mint, and place the mixture on top of the chilled radish salad.

Nutrition per serving

• kcal: 119
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 6 g