Avoid storing radishes near ethylene-producing fruits, such as apples and bananas, to prevent them from going off too quickly
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 446 |
| Fat | 41.5g |
| Saturates | 18.5g |
| Protein | 6.6g |
| Carbs | 9.9g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
Halve the radishes (retain the leaves) and place in a bowl. Toss the halved radishes with the olive oil, salt and pepper until well-coated. Spread the radishes in a single layer on the baking tray. Roast the radishes for approx. 30-35 minutes, or until they are tender and slightly caramelised, flipping halfway through.
Meanwhile, heat the butter in a small saucepan over a medium heat until it turns golden brown and develops a nutty aroma. Remove from the heat and set aside.
In another bowl, mix the tahini, labneh, cumin, salt and pepper. Squeeze the lemon juice into the tahini mixture.
Spread the tahini labneh over a serving platter and arrange the radishes over. Sprinkle over the sesame seeds and serve.
