Veg Masterclass: Watermelon and Pickled Daikon Salad

Recipe by Jeff Bland

1 x 3cm slice of seedless watermelon
1 white radish
1 red radish
5 grams of fresh horseradish
Olive oil for dressing
Salad leaves and soft herbs
3 pieces of roast walnut halves
¼ lemon

Puree trimmings

Marinate for white radish

50 grams white balsamic vinegar
50 grams sugar
15 grams salt

Warm the vinegar and add sugar. Salt till dissolves.
Peel radish then using a peeler grate off wide strips using about ¼ of the radish.
Place in a bowl, pour over warm marinate and leave to cool.

Cut the melon into a rectangle (10cm x 5cm), remove any seeds and drain on kitchen paper.

Pick, wash and spin herbs and salad leaves

Grate horseradish, mix with olive oil and lemon
Slice red radish into rings

Place melon on plate, top with pickled daikon. Dress with salad, garnish with walnuts and dress with horseradish dressing.