Radish confetti with salsa verde

• bunches radishes↗2

  (about 400g, with a few leaves if you have them)

• anchovies↗2

  in oil, drained

• large handful parsley↗
• small handful mint↗

  leaves

• caper↗1 tbsp tbsp
• good-quality olive oil↗3 tbsp tbsp

  plus extra for drizzling

• Dijon mustard↗1 tsp tsp
• red wine vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Put all the salsa verde ingredients in a mini chopper (or use a hand blender) and blitz to a beautiful bright green sauce, adding a drizzle more olive oil.

2. 2

   Top and tail the radishes, reserving a few of the youngest, perkiest leaves, and pop them into iced water. Carefully slice the radishes into wafer-thin slices on a mandolin, using a guard, or with a knife – mind your fingers!

3. 3

   Pile the radish slices roughly into a circle in the centre of 4 chilled plates. Drain the leaves and scatter around the outside of the radishes. Splodge little drops of the salsa over the radishes and drizzle the leaves with a little olive oil. Season everything with sea salt and serve.