As spring approaches, so does the mighty radish. So often this vegetable is seen as a garnish but with this dish it’s the star. Eat as a main or side dish.
2 lbs radishes, washed, ends & tops trimmed. Then cut in half.
(Try to find Easter egg radishes that come in white/purple/red- very pretty).
2 tbsp olive oil.
3 cloves peeled & sliced garlic
Salt 1/2 tsp
3 slices bacon (omit if vegetarian)
2 sprigs of fresh thyme
1 tbsp Lemon juice & zest.
1 cup of your favourite store bought hummus.
Cracked pepper
Chopped flat leaf parsley
Method:
-Warm Oven to 400 degrees.
-After the 2 lbs of radishes are washed, trimmed and cut in half set aside.
-Stack the 3 bacon slices on top of each other and cut the bacon into lardons (medium size strips).
-Place the bacon in an oven proof frying pan and cook over medium heat until half way cooked, approx 5-7 minutes.
-Then toss the radishes in the pan with 2 tbsp of olive oil.
-Add the slivered garlic and mix together.
-Add the springs of thyme on top
-Add the lemon juice & zest and toss together.
-Put the pan in the oven and cook for approx 15-20 minutes until the radishes have a slight colour and are fork tender.
-Spread the hummus on the bottom
of a bowl or plate making a well for the radish to sit in. Drizzle the hummus with a little olive oil and a sprinkle of salt.
-After the radishes are fork tender , pour out the radish & bacon over the hummus. Remove and thyme stems left behind.
-Top the dish with some fresh chopped parsley, as much or little as you like and enjoy.
This dish is also lovely without bacon, adding chickpeas to the pan in place of bacon. You can also add your favourite grain/rice as well. We enjoy using prepared quinoa.
Happy cooking!
Chef Melanie
