Roasted radishes on whipped tahini
Lightly spiced roasted radishes sit on garlicky whipped tahini in this moreish starter. Serve with warm pitta bread.
Recipe by: Georgina Hayden
- Serves4
- CourseSnack
- Prepare15 mins
- Cook35 mins
- Total time50 mins
Ingredients
- 150g packs French Breakfast Radishes, trimmed
- 5 clove/s garlic
- ½ tsp sweet smoked paprika
- 4 tbsp olive oil
- 1 bunch salad onions, trimmed and roughly chopped
- 125g tahini
- 1 lemon, juice
- 2 ice cubes
- ½ x 25g pack coriander, leaves picked
- 1 tbsp sesame seeds, toasted
Method
Preheat the oven to 200°C, gas mark 6. Arrange the radishes in a large roasting tin in 1 layer, then crush 4 garlic cloves and add them. Season, sprinkle over the paprika and drizzle with 2 tbsp oil. Toss together to coat, then roast for 30-35 minutes. Halfway through, stir in the salad onions and cook until everything is light golden.
Meanwhile, put the tahini in a small bowl or jug. Crush and add the remaining garlic clove. Add the lemon juice; season. Add the ice cubes, the remaining 2 tbsp oil and 4 tbsp cold water, then whizz with a stick blender until you have a pale, whipped dressing. You may need to add 1-2 tbsp more water as you go. It should be creamy and thick. Taste and season if needed, then spread on a serving plate. When the radishes are ready, pile onto the whipped tahini, scatter over the coriander leaves and sprinkle over the sesame seeds to serve.
And to drink...
Orchard fruit and honey flavours off set by a mineral edge make Domaine Huber Grüner Veltliner, Austria, a refreshing match.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,582kJ/ 383kcals |
|---|---|
Fat | 36g |
Saturated Fat | 5.3g |
Carbohydrates | 2.9g |
Sugars | 2.2g |
Fibre | 5.1g |
Protein | 8.9g |
Salt | 0.1g |