MAY THE FARE BE WITH YOU

Spring is upon us and this month Anna Cairns Pettigrew has been busy creating some tasty and nutritious dishes featuring radishes, purslane and peas

- Anna Cairns Pettigrew

GRILLED CHICKEN WITH TZATZIKI & SLICED RADISHES

Get some early summer vibes by making this Greek-inspired flavourful dish. You can make it even more speedily by grating the cucumber in a food processor

SERVES 2

Preparation time: 15 minutes
Cooking time: 12 minutes

■ 2 chicken breasts
■ 1 tbsp olive oil
■ 1 tsp paprika
■ 1 tsp garlic powder
■ Salt and pepper to taste
■ 1 cup Greek yogurt
■ ½ cucumber, halved lengthways then thinly sliced
■ 1 handful fresh dill, chopped
■ ½ lemon, juice of
■ 1 or 2 garlic cloves, minced
■ 6-8 radishes, thinly sliced

1. Prepare the chicken: Rub the chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.

2. Grill the chicken on medium heat for 6-7 minutes per side or until fully cooked and golden. Leave to rest, then slice.

3. Make the tzatziki: In a bowl, combine Greek yogurt, cucumber (squeeze out excess water first), dill, lemon juice and minced garlic. Stir well and season with salt and pepper to taste.

4. Serve the grilled chicken slices on top of a generous dollop of tzatziki.

5. Top with freshly sliced radishes for a crunchy, peppery finish.

OVEN-ROASTED RADISHES WITH LEMON AND ROSEMARY

Radishes, often enjoyed raw, take on a whole new flavour when roasted. Their natural peppery bite softens, becoming tender and mildly sweet. Paired with lemon and rosemary, this simple dish is a perfect side to elevate any meal

SERVES 1

Preparation time: 15 minutes
Cooking time: 30 minutes

■ 1 bunch radishes, trimmed and halved (a mix of colours is always nice)
■ 1 tbsp olive oil
■ 1 sprig fresh rosemary, leaves pulled off
■ Zest and juice of 1 lemon
■ Salt and pepper to taste