Roasted Radishes On Toast With Garden Peas, Feta, Mint & Seeds
As radishes swing into season in the UK in all their glorious colours, finding different ways to include them in our diets is a must. The sharp, peppery taste of raw radishes can be a bit much for some, so roasting them brings out an irresistible creaminess and a pop of colour. These can be added to salads but are also wonderful served on sourdough as in this recipe. You can also roast the leaves too for a crispy 'kale-like' side dish.
To serve: 1
Ingredients
1 bunch of colourful radishes
drizzle olive oil
1 garlic clove, crushed
1 tsp dried oregano (or any other mixed herb)
pinch salt & pepper
1 cup peas, frozen
small handful mint leaves, chopped
½ lemon, juice
salt & pepper
25g feta, crumbled
1 slice sourdough
Method
1. Preheat the oven to 180C fan.
2. Scrub the radishes, trim off the leaves (keep these) and cut them in half.
3. Add to a large mixing bowl with the extra virgin olive oil, crushed garlic, choice of dried herbs, salt & pepper. Toss well.
4. Spread the radish out on a lined baking tray and roast for 30-35 minutes until just tender but with a slight bite.
5. Whilst the radishes are cooking, prepare the smashed peas. Blanch them in hot water for 1 minute, drain and rinse, then add to a bowl with olive oil, mint leaves, lemon juice, salt and pepper. Lightly mash with the back of a fork, then crumble in the feta if using.
6. Just before you’re ready to serve, toast the sourdough.
7. Assemble the dish by drizzling a little extra virgin olive oil onto the toast, load up with the pea, mint and feta mixture, then top with the roasted radishes and toasted seeds.
