After weeks of torrential rain, the weather has finally broken! It hit 33°C here yesterday, and we’ve been trying to think of ideas for meals that don’t require standing over a hot stove for more than a few minutes. This roasted radish salad recipe fits the bill. Radishes lose some of their peppery sharpness when roasted, and take on mellow, soft caramel notes. Inspired by Anna Jones’ Roasted radishes with sorrel, crispy lentils and buttermilk dressing recipe, here they’re paired with buttery new potatoes, crunchy tenderstem broccoli and a herby roasted garlic dressing, for a warm summer salad with minimal hands-on time. Bonus: it all cooks in one dish, for less washing up and more time in the sun!

Ingredients (serves 2):
– 200g radishes, halved
– 250g new potatoes, halved, or quartered if large
– 1 tbsp agave syrup
– 400g tin lentils, drained
– 100g tenderstem broccoli, large stems halved lengthways
– 1 lemon, zested, ½ juiced
– 1 tsp sumac, plus a pinch

For the yogurt dressing:
– 1 large garlic clove
– 3 tbsp soya yogurt (or natural yogurt)
– 1 tbsp olive oil
– small handful fresh mint and parsley leaves, chopped

1. Preheat the oven to 220°C. Put the radishes and new potatoes in a large roasting dish. Drizzle with olive oil and the agave; season and toss to coat. Nestle in the garlic clove to one side of the dish, then roast for 25 minutes.
2. Add the lentils, mix well and return to the oven for 15 mins. Remove the garlic clove and set aside. Stir the broccoli, lemon zest and sumac into the dish, then roast for another 15 mins.
3. Meanwhile, mash the roasted garlic to a paste with a fork then mix with the yogurt, olive oil and lemon juice in a small bowl. Stir in the chopped herbs, then sprinkle with an extra pinch of sumac. Drizzle over the warm radish salad to serve.