- 350g mixed radishes
- 25g melted butter
- 1 teaspoon wild garlic paste (optional)
- 1/2 teaspoon sea salt
- 1/2 teaspoon crushed black pepper
- 1-2 teaspoons chopped chives
- 1 teaspoon wild garlic paste
- 1/4 cumin powder
- 100g room temperature, good quality tahini
- 1-2 teaspoons neutral oil
- 1 teaspoon lemon juice
- 50ml cold water
Pre heat oven to 200°C. Wash radishes, remove stems and ends, cut in half and place on a baking tray lined with parchment paper in a single layer. Drizzle with butter, wild garlic, sprinkle some black pepper, chives and salt and toss to coat. Pop in the oven for 20-25 minutes. Tossing halfway through. They are ready once golden and easy to pierce with a fork.
While the radishes roast, make the tahini dip. Slowly add the oil to the tahini, mixing to make sure it is properly incorporated, then wild garlic paste, cumin powder, salt, lemon juice and at the end the cold water, one spoon at a time.
Remove radishes from oven. Spoon some tahini sauce to form a circle, on a flat plate. Dip the tip of a spoon into the middle of the dip and make a flourish across the plate. Place a couple radishes on the plate and sprinkle some chives on top.
Serve warm. Enjoy!