Radish, apple and pumkin seeds salad


For 4 portions

  • 2 punnets Melissa Cress
  • 300gr red radish
  • 1 medium red apple
  • 8 tsp Melissa Cress oil
  • a drizzle of honey
  • ½ tsp cider vinegar
  • 2 tbsp pumpkin seeds


  • Slice all the radish with a mandolin and make 4 circles with the slices as the picture shows. 
  • Make the dressing with 4 tsp of Melissa Cress oil, the drizzle of honey and the cider vinegar. 
  • Deseed and slice the apple into fine wedges and mix them with the rest of the sliced radish, pumpkin seeds, dressing and the freshly cut Melissa Cress. 
  • Fold the salad gently and place carefully in the centre of each four rings. 
  • Remove the ring and serve with the 4 tsp of Melissa Cress oil left over. 
  • To make some Melissa Cress oil, blitz together one punnet of Melissa Cress with 100ml of grapeseed oil. Pass through a coffee filter overnight to obtain a clear and flavoursome oil.  

Recipe: Franck Pontais

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