Who better then to prepare this particular variety of radish than a French-speaker living in Bristol? Tunisian-born Mouna Laouini now lives in Bedminster and was quick to volunteer her services when she heard our appeal on-air for new and interesting ways to prepare a radish dish. Never reluctant to turn down a free feed, Morning West presenters Nigel Dando and Ben Prater went along to sample her mouthwatering Tunisian salad and thought it the best possible way to present our humble harvest. Mouna later divulged her radish recipe secrets and also penned these words on the role of the radish in her home country: Radishes in Tunisia:
 | | Mouna Laouini serves Nigel the salad |
Agriculture is the driving force of the Tunisian economy. It is based on citrus fruits, olives, dates and many other agriculture products which we export throughout the world.
Alongside many other fruits and vegetables, we grow the radish as a seasonal vegetable that we enjoy during the winter. Radishes usually appear in our markets from October until March and the best ones are usually small to medium in size and firm to the touch. Tunisian radishes are slightly different from the English ones by being a little bit spicy. For this reason we always eat them in salads. They are inexpensive vegetables. The price of radishes, during their high season, can drop as low as five pence per bunch. I would like to share the following radish salad recipe as it is succulent and easy to make: Ingredients: - a bunch or bag of radishes
- 2 tomatoes
- celery leaves/parsley.
- 2 spring onions Dressing: - salt
- freshly grind black pepper
- juice of a half fresh lemon
- 2 tablespoons of olive oil Preparation: 20 minutes - clean the radishes by cutting a little bit in each end, cut them in halves (longitudinally) then slice the halves.
- rinse the tomatoes, cut them in halves and remove the seeds then chop it up.
- chop the onions and the celery/parsley.
- mix all the ingredients together then add the seasoning. Tips:
Only add the dressing, especially the olive oil, right before eating.
Tastes great with crunchy French baguette. Bon appétit,
Mouna Laouini | 
