Raw salad

Name: Raw salad
Yield: 4
Ingredients: 400g daikon, peeled, shredded; 2 Granny Smith apples, cut into matchsticks; 1/2 cup each coriander and mint leaves; 1/2 cup torn flat-leaf parsley leaves; 1 tsp poppyseeds; 2 spring onions, green part thinly sliced lengthways; 200g each red and white radishes, thinly sliced; Finely grated zest of 1 lime, plus juice of 2 limes; 1 tbs thinly sliced pickled chilli (from Asian food stores); 1 tbs each sesame oil, soy sauce, honey and rice wine vinegar; 2 tbs olive oil

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When working with good produce, less is always more. This raw salad by Darren Robertson and Mark LaBrooy couldn't be easier. Simply assemble ingredients in a bowl, combine the dressing elements and toss it all together.

400g daikon, peeled, shredded
2 Granny Smith apples, cut into matchsticks
1/2 cup each coriander and mint leaves
1/2 cup torn flat-leaf parsley leaves
1 tsp poppyseeds
2 spring onions, green part thinly sliced lengthways
200g each red and white radishes, thinly sliced

Lime and pickled chilli dressing

Finely grated zest of 1 lime, plus juice of 2 limes
1 tbs thinly sliced pickled chilli (from Asian food stores)
1 tbs each sesame oil, soy sauce, honey and rice wine vinegar
2 tbs olive oil

Method

1.

To make dressing, whisk all ingredients in a small bowl until combined.
2.

Combine the daikon and 2 tbs dressing in a large bowl. Set aside for 5 minutes to soften slightly.
3.

Add all remaining ingredients and dressing to the bowl and toss to combine.