Radish, Mint and Spring Onion Salsa

Taken from Hugh Fernley-Wittingstall's River Cottage recipes. Ready in under 15 mins, this River Cottage recipe is a great seasonal side. We found the recipe via Camel CSA.

Ingredients:
 
·      150 g radishes
·      5-6 spring onions, trimmed and sliced
·      2 Tbsp chopped mint
·      2 Tbsp extra virgin rapeseed or olive oil
·      sea salt and freshly ground black pepper

Method:

Trim the radishes, roughly chop them and put in a bowl. Add the remaining ingredients, leave for 10-15 minutes if possible, then toss well and serve.