RADISH AND CUCUMBER PITTAS

A simple and tasty idea for a light lunch. Also good as a salad; with the radish mixture served over lettuce leaves, and hummous as an accompaniment for the pitta bread. If you don't have cucumber, substitute with grated carrot or shredded cabbage. This recipe serves 4 if made as pitta sandwiches.

250 g plain yoghurt
1 big handful of finely diced radishes
1 long cucumber, skin on, finely diced
1 small garlic clove, crushed to a paste
1 teaspoon salt
pepper to taste
optional: 1 tablespoon minced fresh mint or parsley, or 1 teaspoon dried
4 lettuce leaves
4 pitta breads, halved to fill

Stir together the yoghurt, radishes, cucumber, garlic, salt herbs, and pepper to taste. Fill the pitta breads with the lettuce and radish mixture and enjoy!

RADISH STUFFED EGGS

A quick appetizer, starter or snack, made with our favourite kitchen staples. As an alternative, substitute the olives and capers with bottled or tinned peppers, or sun dried tomatoes. Makes 12 stuffed egg halves.

6 eggs, hard-boiled and halved
2 tablespoons chopped green olives
1 tablespoon chopped drained capers
3 tablespoons finely chopped radish
1 anchovy fillet, minced and mashed to a paste
2 tablespoons mayonnaise or plain yoghurt
salt and pepper to taste
optional: 2 tablespoons minced fresh parsley
optional: paprika or chilli powder for sprinkling

Remove the yolks from the egg halves. In a medium bowl, mash the yolks and combine with the olives, capers, radish and anchovy. Stir in the mayonnaise or yoghurt, the optional parsley, and season to taste with salt and pepper. Divide the mixture among the egg whites and sprinkle with the paprika or chilli powder.

RADISH, BEAN & TUNA SPRING ENSEMBLE

A satisfying salad idea from the Med, and a very filling and healthy main course for 4.

6 tablespoons olive oil
3 tablespoons fresh lime or lemon juice
1 tin black-eyed or other beans, rinsed, drained
200-400g (to taste) tinned tuna, drained, flaked
2 handfuls sliced radishes
1 handful chopped fresh parsley or coriander
1 large handful chopped onion, any colour
1 handful chopped Kalamata or other olives
Lettuce leaves for 4 salads
2 hardboiled eggs, thinly sliced
optional: sliced tomatoes, celery or carrots

Whisk the oil and lime juice together and season to taste with salt and pepper. Combine the beans, tuna, radishes, herbs, onion and olives in a bowl. Toss with as much or as little dressing as you like. Pile on top of the lettuce, garnish with eggs and any of the optional vegetables you want.