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Serves 6 as a side
Trinity Mouzon Wofford, founder of Golde, author of Eating at Home and long-time friend of Mud Australia, brings a simplicity and freshness to all of her cooking.
"The beautiful thing about a chunky salad is you’re really just letting the ingredients sing through—no complicated dressings and tiny whisks needed. Focus on embracing what’s in season and really good, right now. That means celebrating tender spring peas and turnips."
Ingredients
Snow peas — 450g / 1lb
Hakurei turnips or red radishes — 225g / ½ pound
Spring onions — 2
Soy sauce — to taste
Toasted sesame oil — to taste
Sesame seeds, toasted — to finish
Flaky sea salt — to finish
Method
Prep 1 pound snow peas by snapping off the stem ends and peeling off the fibrous strands. Roughly chop and transfer to a large bowl.
Trim the greens from 1⁄2 pound Hakurei turnips or red radishes, scrub clean, and chop into 1⁄2-inch wedges.
Thinly slice 2 large scallions. Toss together in a large bowl.
Lightly drizzle the veg with soy sauce and toasted sesame oil. Sprinkle with toasted sesame seeds and a pinch of flaky sea salt.
Serve with grilled sourdough.