Take the heat out of the kitchen and enjoy a light dish filled with textures and fresh, zesty flavours. It’s a maximum taste with minimal effort. With the amazing seasonal produce that winter brings, from leafy greens to deeply intense root vegetables, here is one of the best ways to enjoy it fresh.

This salad is best served in a platter made for sharing, on a ruby red tablecloth, with a warm jug of mulled wine because it’s winter! This salad is simple, with unexpected sweet-savoury ingredients that together are a hit for your taste buds.


Serves 2

60 ml Azada Olive Oil & Lemon
30 grams walnuts
100 grams radishes, thinly sliced
100 grams beetroots / purple carrots
Sea salt and freshly milled black pepper
2 tablespoons spearmint leaves


Preheat oven to 190°C / gas mark 5 / 375°F.

Toast the walnuts on a baking tray lined with greaseproof paper, tossing once, until golden brown, 8–10 minutes. Allow to cool and roughly chop.

Arrange the radishes, beetroots and purple carrots on a plate. Lightly season and drizzle with Azada’s Olive Oil & Lemon. Garnish with the walnuts and spearmint and enjoy as a light, healthy snack.

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