Radish & Broad Bean Salad with Quinoa, Mint and Salsa Verde

Fresh, vibrant, and full of texture – this summery salad makes the most of seasonal veg and pantry staples.

As summer rolls in and the garden starts bursting with colour, we’re always looking for ways to use the freshest ingredients in simple, satisfying meals. This radish and broad bean salad is one of our go-tos – bright, punchy, and packed with flavour.

Roasting the radishes with olive oil and honey brings out their sweetness and softens the edges of their peppery bite, while the broad beans are quickly steamed until tender and buttery. A generous spoonful of herby salsa verde ties everything together, with fluffy quinoa (or couscous or rice, if that’s what you’ve got) soaking up all the flavour.

🌿 Ingredients (serves 2 as a main or 4 as a side)

• 300g mix of radishes and broad beans (about 150g of each)

• 100g quinoa (or couscous/rice if you prefer)

• 300ml vegetable or chicken stock

• Olive oil

• 1 tsp runny honey

• A handful of fresh mint, roughly chopped

• A generous spoonful or two of salsa verde (see our batch recipe below or use your favourite version)

• Salt and pepper

🥗 Method

1. Cook the quinoa:Rinse your quinoa under cold water, then add to a saucepan with the stock. Bring to a simmer, cover, and cook for 15–20 minutes until all the liquid is absorbed and the grains are tender. If using couscous, pour over boiling stock and cover for 5 minutes until fluffy.

2. Roast the radishes:Preheat your oven to 200°C (180°C fan). Halve or quarter the radishes depending on size, then toss with a drizzle of olive oil, a pinch of salt, and the runny honey. Spread on a baking tray and roast for 20–25 minutes, or until golden and tender.

3. Steam the broad beans:Pop the beans out of their pods and steam for 3–5 minutes until just tender. If you like, you can slip them out of their skins for an extra-silky texture, but it’s not essential. (In a hurry? You can skip the podding and just slice the whole pods thinly – a bit more rustic but still delicious.)

4. Make the dressing:Whisk together a tablespoon or so of olive oil with a pinch of salt and pepper. The salsa verde will bring plenty of flavour, so keep this part simple.

5. Assemble the salad:In a large bowl, toss the warm quinoa with the dressing. Add the roasted radishes, broad beans, fresh mint, and a few big spoonfuls of salsa verde. Gently mix and taste – adjust the seasoning or add another drizzle of oil if you like.

6. Serve and enjoy:This salad is gorgeous warm or cold. It keeps well, so it’s great for picnics or lunches on the go – and it only gets tastier after a day in the fridge.

   
   

   This salad is gorgeous warm or cold. It keeps well, so it’s great for picnics or lunches on the go – and it only gets tastier after a day in the fridge.

   It also pairs beautifully with grilled halloumi, fish, or chicken if you’re looking to make it a more substantial meal. The salty halloumi and zesty salsa verde are especially good friends!

   
   

💚 Homemade Salsa Verde

This bright, punchy sauce brings everything together. The green olives give a lovely briny depth in place of anchovies, and the fresh herbs keep it vibrant. We love it spooned over this salad, but it’s also great with grilled veg, roasted potatoes, or stirred through pasta.

• A small bunch of fresh parsley

• A few sprigs of fresh mint

• 1 clove of garlic

• 1 tsp Dijon mustard

• 1 tbsp capers

• 4–5 green olives, pitted and chopped

• 2–3 tbsp red wine vinegar or lemon juice

• 4–5 tbsp olive oil

• Salt and pepper to taste

Finely chop all the ingredients and mix together in a bowl, or blitz in a food processor for a smoother version. Add a little more oil or vinegar to loosen if needed – it should be just runny enough to drizzle.