Creamy Spring Radishes With Leaves
How how do you really eat those peppery crispy radishes? Our favourite way is to eat them whole just pulled out from the soil and rinsed with water.
Our second favourite way (because let’s face it, how many of us have our own crop:) is this – and you gotta know about it, it is that good.
It felt such a waste to us to get rid of radish leaves every-time, just because we are not yet familiar enough with them to hail it as the next superfood. They are packed with nutrition and make an immediate, quick and delicious side dish. Did you know that radish greens contain as much as six times the vitamin C content of the roots?!
Now onto the recipe:
Creamy Spring Radishes & Leaves
For the sauce:
- 1 heap TBLS of raw tahini
- juice of 1/4 lemon
- pinch (1/2 tsp) of fresh unprocessed sea salt
- 1 TBLS of sunflower seeds (optional for extra protein)
- 1 TBLS of extra virgin olive oil
- 2 TBLS of water
- fresh chives or wild garlic for decoration and extra yumminess
For the leaves:
- 2 cloves of garlic
- 1 TBLS coconut oil
- 1 TBLS tamari
- 1 TBLS apple cider vinegar or rice vinegar or lemon juice
- pinch of unprocessed sea salt
Start by washing and slicing the radishes. Chop 2/3 of the radishes in fine strips and leave 1/3 in round, thin slices. Put aside in a bowl.
To make a sauce mix by hand or blend the following: tahini, lemon juice, olive oil, salt and water. Add, sunflower seeds and finely chopped chives or wild garlic for extra flavour and decoration. Mix in the sauce with finely chopped radishes and decorate with round, thin slices.
Wash, drain and chop the leaves roughly. Preheat a heavy-bottom pan on medium heat, add coconut oil and finely chopped/minced garlic. Let the garlic soften for up to a minute, then add the leaves, tamari, vinegar or lemon juice and salt. Cover the pan and turn the heat on low. The leaves are ready to serve.
Serve with crackers, crudites or as a side to any savoury dish or salad. Yum!