Name: Tomato, olive and radish salad
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: Dressing; 2 tablespoon moroccan seasoning; 1/2 teaspoon ground coriander; 1/2 teaspoon sweet paprika; 2 tablespoon red wine vinegar; 1/3 cup (80ml) extra virgin olive oil; 1 1/2 cup (180g) seeded black olives; 200 gram grape tomatoes; 14 (490g) red radishes, trimmed, quartered; 200 gram button mushrooms, halved; 1/2 cup fresh flat-leaf parsley leaves

Ingredients

Dressing

2 tablespoon moroccan seasoning

1/2 teaspoon ground coriander

1/2 teaspoon sweet paprika

2 tablespoon red wine vinegar

1/3 cup (80ml) extra virgin olive oil

1 1/2 cup (180g) seeded black olives

200 gram grape tomatoes

14 (490g) red radishes, trimmed, quartered

200 gram button mushrooms, halved

1/2 cup fresh flat-leaf parsley leaves

Method

1.Combine dressing ingredients in a bowl and whisk well.

2.Combine salad ingredients in medium bowl with the dressing. Cover and refrigerate at least two hours before serving.

Recipe can be prepared a day ahead. Add the dressing up to three hours before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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