1
Serve over shredded red cabbage and sliced radishes.
2
Fill in the centre of the ring with diced cucumbers and sliced radishes, mixed with cream dressing.
3
Spoon the ceviche onto small plates and sprinkle over the chopped coriander, sliced radishes and diced avocado.
4
Meanwhile, toss together sliced radishes, chopped red bell pepper, thinly sliced red onion, and a squeeze of lemon; set aside.
5
When cold turn from the mould and fill the centre with diced cucumbers and sliced radishes dressed with French dressing.
6
To make a nice salad: combine the florets, thinly sliced radish, apple wedges, and some cooked chickpeas in a large bowl.
7
Top with the salsa, guacamole and sliced radishes or jalapeños, and serve immediately, with any extra salsa or guacamole on the side.
8
½ cup thinly sliced radish