Honey-roast radishes with whipped butter beans and dukkah

Name: Honey-roast radishes with whipped butter beans and dukkah
Prep time: 25 min
Total time: 25 min
Yield: Serves 1-2
Cuisine: Middle Eastern
Ingredients: 200g radishes; Olive oil; ¼ tsp corander seeds; ¼ tsp cumin seeds; ¼ tsp fennel seeds; 2 tbsp chopped hazelnuts; 1 tbsp sesame seeds; 400g tin butter beans; 1/2 garlic clove; 1 tbsp tahini; Squeeze of lemon; 1 tsp honey or agave syrup

Portion size: Serves 1-2
Hands-on time 25 min
Difficulty: easy

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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Ever roasted radishes before? Get ready to be amazed – they turn into beautiful, sweet, purple-pink gemstones while retaining their bite. Serve this vegetarian dish with bread, or as a side to other springtime dishes.

Got some radishes left over? Whizz them up to make this easy radish and watercress pesto.

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Ingredients

200g radishes
Olive oil
¼ tsp corander seeds
¼ tsp cumin seeds
¼ tsp fennel seeds
2 tbsp chopped hazelnuts
1 tbsp sesame seeds
400g tin butter beans
1/2 garlic clove
1 tbsp tahini
Squeeze of lemon
1 tsp honey or agave syrup

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Method

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.
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.
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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