Chef's Recipes

Radish, Santorini caper and lentil salad

Australian Gourmet Traveller recipe for radish, Santorini caper and lentil salad.

By George Calombaris
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Radish, Santorini caper and lentil salad
"This salad is excellent with a piece of simply grilled fish and is also good with chicken," says George Calombaris. "I really love using caper leaves if I can get them, but, if not, I use chopped capers."


  • 50 gm small green lentils
  • 80 gm baby capers in vinegar, rinsed
  • 100 ml extra-virgin olive oil
  • 1 golden shallot, finely chopped
  • Zested rind and juice of 1 lemon
  • 1 baby cos, leaves separated
  • 6 radishes, such as golfball or watermelon, thinly sliced on a mandolin and crisped in iced water, plus extra, cut into wedges, to serve


  • 1
    Cook lentils in a saucepan of boiling water until tender (20-25 minutes), then drain, refresh and drain again well and set aside.
  • 2
    Combine capers, olive oil, shallot, rind and juice in a small bowl, season to taste and set aside.
  • 3
    Combine cos lettuce, radish and lentils in a bowl with caper dressing, season to taste and toss to combine, then serve.


Drink Suggestion: 2012 Mercouri Foloi Roditis, Ilias. Drink suggestion by Andrew Phillpot