Radish & Black Grape Salad from Berber & Q

Serves 4

Here’s a simple salad for when you’re in a rush but need a supporting side show for your main event. Use it to cut through a heartier and richer dish such as Hasselback Butternut Squash (page 42) or Charred Hispi Cabbage (page 52). I tend to use soft herbs in salads. They’re too often overlooked in favour of other greens and lettuces that come conveniently pre-packed, but I think they make a welcome addition to any mixed leaf combination, or indeed as a salad base, lending fragrant, peppery or anise undertones that are of interest to the palate.

2 tbsp sherry vinegar
1½ tbsp lemon juice
1 tbsp honey
2 garlic cloves, minced or grated
1 tbsp coriander seeds
60ml (2fl oz) extra-virgin olive oil
200g (7oz) radishes, trimmed and thinly sliced
2 shallots, thinly sliced
2 baby gem lettuce, leaves separated and washed
200g (7oz) black seedless grapes, cut in half
Small bunch of flat-leaf parsley leaves
Small handful of picked mint and dill leaves
1½ tsp sumac
100g (3½oz) pistachios, toasted and roughly chopped
Flaked sea salt and coarse black pepper

Combine the vinegar, lemon juice and honey in a small bowl. Stir in the garlic and coriander seeds, whisk in the olive oil to thicken and season with salt and black pepper to taste.

2 Combine the radishes, shallots, baby gem, grapes, herbs and sumac in a large bowl. Spoon the dressing around the edges of the bowl and gently mix the salad until the ingredients are lightly coated with the dressing. Transfer to a serving platter or bowl, garnish with the chopped pistachios sprinkled over the top and serve immediately.

This is Radish & Black Grape Salad from Berber & Q on Vegetables by Josh Katz