Roasted Radishes on Herbed Tahini Sauce
Probably one of the easiest side dishes I ever make and certainly one of the prettiest.
Just the addition of heat transforms the humble radish from a salad vegetable into something unusual.
The heat takes the heat out of the radish, allowing the sweetness to come through,
The dressing is fresh with hints of lime and tahini and together they pair perfectly into a cohesive side dish.
Go on, give it a go and enjoy your sweet life!
Roasted Radishes on Herbed Tahini Sauce
What You Need
600g Radishes – See Tip Box
2 tbsp Olive Oil
2 tsp Malden Sea Salt
2 tsp Fresh Ground Black Pepper
Mix the olive oil, salt and pepper with the radishes.
Herbed Tahini Sauce
3 tbsp Tahini
2 tbsp Olive oil
1 Lime – Juice and Zest
2 Garlic Cloves - roughly chopped
30g Fresh Chives
30g Fresh Mint
30g Fresh Dill
30g Fresh Parsley
60ml Cold Water
Malden Sea Salt – To Taste
Fresh Ground Black Pepper
Once rtoasted.
How It’s Done
Set the oven to 180c
Prepare the radishes by cutting the root off and trimming the green top down but leave a little bit of green.
Scrub the radishes clean and then thoroughly dry them
Cut each of the radish in half lengthways.
Place the cut radishes into a bowl along with the olive oil, Malden salt and the black pepper.
Give it all a mix before laying the radishes onto a non-stick oven tray and into the oven they go to cook for 12 minutes
While the radishes are cooking, make the sauce.
Piled hight on top of the sauce
Herbed Tahini Sauce
Leave the salt and pepper aside, place the rest of the sauce ingredients into a food processor and whizz it up until what’s left is a smooth sauce.
If the sauce is too thick, add another tbsp of cold water.
Give the sauce a taste, add the salt and pepper and then taste again.
If more salt and pepper needed, add it sparingly to suit your taste – See Tip Box
Once its ready, pour the sauce onto a serving plate and smooth it out a little.
Pile the warm radishes on top of the sauce and scrape any olive oil over the radishes.
Serve warm or at room temperature.
Fresh herbs are the key in the sauce.
Tip Box
Type of radish – If you can get your hands on some heritage radishes, use those in the dish. I mostly use the radishes from my local shop.
To Taste – Every palette is different to add the salt and pepper to suit what you like.
Te sweetness comes out when cooked.
