- 1 lemon, juice only
- 100g/3½oz radish, grated
- 50g/2oz smoked duck, chopped
- 2 tbsp fresh basil leaves, torn
- ½ ciabatta loaf
- 2 tbsp olive oil
- salt and freshly ground black pepper
- fresh parsley leaves, to garnish
- 1 tbsp olive oil
- ½ lemon, juice only
- 5 Little Gem lettuce leaves
- 100g/3½oz feta cheese, crumbled
- 1 tbsp chopped chervil
- 50g/2oz smoked duck breast, shredded
- 4 radishes
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- To make the crostini, heat a small frying pan. Add the lemon juice and grated radish and sauté for 2 minutes. Add the duck and basil and cook for a further few minutes.
- Heat a griddle pan until smoking. Slice the ciabatta in half horizontally, drizzle with the oil and season with salt and freshly ground black pepper. Chargrill for 1 minute on each side, then place the warm radish mixture on the ciabatta slices and garnish with parsley.
- For the feta salad, mix together the olive oil and lemon juice in a large bowl. Toss in the lettuce, feta, chervil, duck and radishes. Season with salt and freshly ground black pepper.
- Serve the crostini on a plate with the salad.