A very seasonal dish for spring with its lovely radishes, watercress and cherries; and a refreshing balance from the tartly pickled radishes and the cherry sweetness.
5 sprigs of dill
1/2tsp coriander seeds, lightly crushed
100ml rice vinegar
1 tbsp caster sugar
10 cherries, halved and pitted
2 handfuls of watercress
2 tbsp extra virgin olive oil
1 tin of white cannelini beans, drained and rinsed
2 sprigs of mint
Top and tail the radishes, slice them thinly and put into a bowl with two of the dill sprigs. Lightly toast the coriander seeds in a small saucepan over a low heat to release their flavour. Then add into that pan the vinegar, 50ml of water and the sugar. Heat until the sugar has dissolved then pour the liquid over the radishes and dill. Set aside for an hour.
Drain the radishes out of the poaching liquid. Keep the liquid but throw away the dill. Make the salad dressing by combining 2 tbsp of the reserved pickling liquid with the olive oil and a good pinch of salt. Put the radishes into a large bowl with the cherries, white beans and watercress and mix round with the dressing.
Snip the leaves off the remaining dill sprigs and sprinkle over the salad with the mint leaves. Check the seasoning - radishes love salt so you might want to add a little more.
Serve with torn bread.
(This recipe originally featured for Borough Market.)