We love radishes this time of year. When locally grown, pulled straight from the earth, washed and sliced there is nothing tastier. We want to eat more radishes and it takes very little to turn them into a delicous, colourful salad. Here is a quick one we discovered on Bon Appétit. It is pretty great.

Method
Thinly slice radishes with a sharp vegetable knife, arrange on a serving plate and drizzle with olive oil and sea salt. Top with a generous dollop of ricotta, then drizzle with more olive oil and season with sea salt and plenty of coarsely ground black pepper. Stack a bunch of mint leaves and thinly slice crosswise; sprinkle on top of the salad.

Recipe and image courtesy of Bon Appétit