Seasonal Recipe with Chef Christiaan Campbell
Radish and Kefir Cream Salad
A light, refreshing salad that is the perfect, palate cleansing way to start a meal.
Preparation Time: 15 minutes + overnight culture and freezing time
2 Tbsp (30 ml) finished milk kefir
1 C (250 ml) heavy cream, pasteurised or raw (avoid ultra-pasteurised)
(Foodie Fact: Kefir is a cultured, fermented milk product, high in probiotics and nutrients. Besides being tasty, it is very beneficial for gut health.)
200 g fresh dill
½ English cucumber
2 tsp (10 ml) glucose
1 Tbsp (15 ml) lemon juice
2-3 handful of mixed rocket and beetroot leaves (or your preference)
lemon-flavoured olive oil
picked chive flowers, for garnish
Place the kefir starter in the cream and culture at room temperature for 12-48 hours, or until the desired consistency and taste is achieved.
Use a juicer to juice the cucumber and all the dill.
Take a quarter of this liquid and warm slightly, just enough to dissolve the glucose. Add the glucose and stir to dissolve. Once dissolved, cool this liquid over an ice bath and then mix with the rest of the dill and cucumber juice.
Add the lemon juice; mix to combine and then place the mixture in the freezer
Prepare the radishes three ways – thinly sliced some, cut some in half and slice some lengthways. Account for approximately 3 radishes per plate, sliced differently for aesthitic purposes.
Dress the salad leaves with a drizzle of the lemon flavoured olive oil.
Drop the kefir cream in rustic dollops on each serving plate.
Arrange the dressed salad leaves on each plate.
Creatively arrange the differently sliced radishes in amongst the mixed leaves.
To finish, use a fork to scrape the frozen dill sorbet to form a slushy granita, which can then be spooned gently onto each plate
Finally add some picked chive flowers and serve.