Even though we live in an upstairs 1 bedroom maisonette and have no garden, we do have a plant stand in the living room with a few containers. In all of these we have been growing plants that we can use for eating. In one pot we put a few radish seeds every month or so. When we harvest the radishes, we keep the greens from the top as they are also edible and it would be a waste to just throw them away. This time around I used them along side some cress we had growing in order to make an egg mayo to put on our sarnies for lunch.
- 2 slices of bread per sandwich that you are making. We used a seedy wholemeal bread.
- 1 egg per sandwich.
- Big pinch of cress per sandwich.
- Greens from 1 radish per sandwich.
- Squeezy bottle of extra light mayonnaise.
- Ground black pepper.
- Wash your cress and radish greens.
- Radish leaves are a bit furry. I blanched mine for 2 seconds in a pan of boiling water.
- Dry all your greens with some kitchen roll.
- Place you eggs in a pan, cover them with water and heat them on full heat on the hob.
- When they come to a rolling boil, turn the heat off and leave them for 12 mins with the lid on.
- Chop all your greens finely and add to a mixing bowl.
- Add pepper to taste and a big squib of mayo.
- When the eggs are ready, drain off the water, cover the eggs with cold water and leave for a couple of mins before draining.
- Remove the shells from the eggs, chop the eggs finely and add to the bowl.
- Mix everything together and add more mayo till you get the desired consistency.
- Spread the mixture onto slices of bread evenly.
- Place a slice of bread on top of each and cut in half to make 2 triangles per sandwich.