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