Pickled radish, spinach and caraway salad with rye croutons
Serves: 6Prepare & Cook:
5 thin slices rye bread, torn into bite-sized croutons
90ml olive oil, plus 2 tbsp
1½ tbsp caraway seeds
4 tbsp white grape vinegar
1 tbsp spinneysFOOD Caster Sugar
125g radishes, thinly sliced
2 tsp wholegrain mustard
240g spinneysFOOD Organic Baby Spinach
Preheat the oven to 180°C, gas mark 4. Put the bread in a bowl, drizzle with 2 tbsp oil, season and toss to coat. Tip onto a large baking tray and bake for 10-15 minutes, turning halfway, until crisp.
Put the caraway seeds in a small frying pan set over a medium heat. Toast for 1-2 minutes until fragrant, tip into a bowl and add the vinegar and sugar. Whisk to combine then stir in the sliced radishes. Chill for 15 minutes.
Drain the radishes, reserving the pickling liquid. Whisk the mustard and oil into the liquid, then season.
Put the pickled radishes, spinach and croutons in a bowl. Spoon over the dressing, toss together gently and serve.