Honey-roast radishes with whipped butter beans and dukkah

Method

1. Cut the radishes in half and toss with olive oil, salt and pepper. Roast in a 180°C fan/ gas 6 oven for 15 minutes.
2. To make the dukkah, toast the coriander seeds, cumin seeds and fennel seeds in a hot dry pan, then roughly grind in a pestle and mortar. Toast the chopped hazelnuts and  sesame seeds in the same pan, then mix them with the spices and a pinch of salt flakes.
3. Drain the butter beans, then put the beans in a blender with the garlic  and 1 tahini. Whizz until smooth, adding a splash of water if it looks too thick, then season with salt, pepper and a squeeze of lemon. Drizzle the honey or agave syrup over the roast radishes, return to the oven for 5 minutes, then serve on a bed of the bean purée with the dukkah sprinkled on top and a final drizzle of oil.
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