2 bunches radishes, trimmed and halved

1 large red onion, cut into 8 to 12 wedges

2 tbsp (30 ml) olive oil, plus more for serving

1 cup (25 g) arugula

3/4 cup (115 g) fresh cherries, halved and pitted

Preheat the grill, setting the burners on high. Oil the grate.

Thinly slice 2 radishes on a mandoline and set aside.

Halve the remaining radishes. Place in a bowl and combine with the onion and oil. Season with salt and pepper.

Grill the vegetables directly on the grate or in a barbecue wok for 5 minutes or until tender. Place in a bowl. Add the arugula, cherries and reserved radish slices. Drizzle with olive oil and adjust the seasoning.

Serve with spiced chicken skewers (see recipe).

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