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Spring radish salad with squid, fennel & lemon
- 250g assorted radishes , like red French breakfast and purple Plum
- 100g Chantenay carrots
- 3 tsp rice wine vinegar
- tsp caster sugar
- 300g squid , cleaned
- 1 small fennel bulb, with fronds if possible
- 1 lemon , juiced
- olive oil
- 60ml vegetable oil
- 1 small chilli , very finely diced
- small bunch basil
- sourdough bread , grilled, to serve
Directions:View on BBC Good Food
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