Radish & Basil Salad

Okay, just because we are growing radishes & basil at the moment, here is a fabulous salad that hints at south east Asian salads without the fish sauce. You will need a bunch of fresh basil leaves, 3 or 4 large radishes, 2 small Lebanese cucumbers, 1/2 cup of pepitas toasted and drizzled with shoyu sauce, salt & pepper and olive oil & white wine vinegar. Method: Thinly slice the radishes into almost translucent orbs, dice the cucumber finely and briefly chop the basil leaves. The pepitas are pumpkin seeds but if you prefer you can use sunflower seeds (yum) or sesame seeds, regardless, they need to be toasted in a pan over the oven or if you're clever, in the grill, but I always forget them in the grill. At least they stand a chance of not blackening to a mere husk of their former selves if I can see them. Once toasted, remove and put them in a bowl and drizzle a teaspoon of shoyu over them. They should make a sizzling noise as you add the shoyu, and shake them around to cover all the little seeds. Terikayi or soy sauce can be used instead of shoyu. Once cooled, they can be sprinkled over the top of the salad. Oh, and for the post below, I forgot to mention to dice all the ingredients quite small, so it can be eaten daintily with a fork, should you invite the Queen for tea..