Ginger and Radish Salad

Ginger and Radish Salad
Ginger and Radish Salad
Ingwer-Rettich-Salat

Ginger and Radish Salad

Servings 4 servings

Ingredients
  

Salad ingredients:

  • 25 radishes
  • 1/2 lime juice
  • thumb-sized piece of ginger
  • small bunch mint
  • 1 pinch salt
  • 1 pinch cumin

Ingredients for naan breads:

  • 1 3/4 cups whole wheat flour
  • 1/2 cup warm water
  • 3 tbsp oil
  • 3 tbsp soy milk
  • 1 tbsp sugar
  • 1 1/2 tsp salt
  • 1 tsp instant yeast

Instructions
 

  • Prepare the dough for the naan breads. Add the sugar and the instant yeast to the warm water and set aside for a few minutes. Measure the remaining ingredients and pour them into a large bowl, then add the slightly agitated yeast with the warm water. Knead with a mixer or your hands to a smooth, firm dough and set aside for an hour covered with a cloth.
  • For the salad: wash the radishes, grate them and put them in a large bowl. Finely grate the ginger and add to the radishes along with a pinch of salt. Mix everything well and refrigerate for a while.
  • Divide the risen bread dough into 10 equal parts, form each into a ball and leave the dough for another 15-30 minutes. Roll the balls into thin, small cakes lightly dusted with flour and drop them into a hot, dry frying pan. Heat for about 1-2 minutes on each side, when dark bubbles start to form turn over to the other side. Prepare all the pancakes in the same way.
  • Sprinkle the salad with mint leaves and a pinch of cumin and eat with the warm naans licking the bottom of the plates.
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