Lightly spiced roasted radishes sit on garlicky whipped tahini in this moreish starter. Serve with warm pitta bread.
Ingreadient :
- 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
Direction :
- 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.
