Salad Double Bill! Cucumber, Mint and Radish/Roasted Greens and Chickpeas


Italian feasts are well known for the opulent abundance of festive food, ranging from delightful and varied antipasto spreads, to falvoursome pasta dishes and robust and delectable meat of fish courses. No matter what the occasion, vegetables always make a notable appearance at the table, may they be part of a main dish or served as sides. It is a lesser known fact that Italians consume greens and pulses more than they eat meat and this is probably why we can choose from a nearly endless treasure trove of recipes when it comes to those nutritious goods. The following two are some of my personal favorites, especially served together as a side for roast chicken or lamb. The peppery and refreshing bite of cucumber and radish complements the richer and more complex texture and flavour of chickpeas, gently roasted with with zucchini and capsicum. Open yourself a Pinot and you can’t go wrong!

Cucumber, mint and radish salad


5-6 medium pickling cucumber

1 bunch of radishes

1 generous handful of mint leaves

3 tablespoons of Extra-Virgin Olive Oil

juice of 1/2 lemon

salt  for seasoning


1. Slice the cucumber and radishes as thinly as you can lengthways. I use a mandoline (or V slicer) to get the job done neatly and fast.

2. Season with salt, oil and lemon just before serving, or the cucumber will get too soft.

3. Add the mint and enjoy!


Roasted greens and chickpea salad



3 zucchini cut into small chunks

1 green pepper (capsicum), cut into strips

1 onion, sliced

1 tin of chickpeas, drained and rinsed

3 tablespoons of extra-virgin olive oil

2 tablespoons of white balsamic vinegar or verjuice

salt for seasoning

a pinch of sugar


1. Bring your oven to 180 C (340 F)

2. Arrange the prepared vegetables onto a roasting tin lined with baking paper

3. Season with oil, vinegar, salt and sugar


4. Bake for 20 minutes, then add the chickpeas and bake for a further 15-20 minutes or until the vegetables are cooked through


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10 Comments Add yours

  1. Another refreshing and delicious idea…love the simplicity and fullness of flavors!!

    1. Thanks Ally! I hope your travels are going well! x

  2. I grew up eating cucumber & radish salads as well! It was a household staple, especially in the summer. We threw in the radish leaves too (if they looked good…) Your roasted chickpea and greens salad sounds lovely- warm & satisfying 🙂

    1. Thanks Emilie! Sometimes the classics combination are just what we need…A little of taste of what we grew up with!

  3. Laney says:

    I’m always looking for ways to use the mint that continues to overtake my garden no matter how much I pull out…perfect combination!

    1. Yes, my mint grows out of proportion too! I also have Vietnamese mint going wild in the back yard!

  4. This is going on my table all summer. Yum!!

  5. Sally says:

    Beautiful colours in that first dish. Perfect to eat now – temperatures rising here.

  6. I’m just loving the freshness of your recipes! Mary

    1. Thanks Mary! Your comment makes me happy!

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