Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Radish carpaccio, pesto and crisps

Other 25 Mins Prep · 10 Mins Cook

Wash and dry the radishes and leaves well. Remove the leaves from the radish and reserve.
To make the pesto, place the pine nuts, garlic, salt and pepper in a food processor and pulse until finely chopped. Squeeze in the lemon juice, add in half of the radish leaves and a handful of basil leaves. Start running the processor on medium speed and slowly drizzle in 30-40ml olive oil until combined. Add in 2 tbsp of grated Parmigiano Reggiano and pulse again. Set the pesto aside.
Place the remaining radish leaves in a large bowl. Add 1 tbsp olive oil and salt and toss to coat. Place in an air fryer and cook at 180°C for approx. 10 minutes or until crispy. Set aside.
Finely slice the radishes. Zest and juice the lemon. Place the sliced radishes in a medium-sized bowl and toss with the lemon juice. Season with half the salt flakes and massage until slightly softened. Drizzle in 1 tbsp olive oil and toss well to coat.
Arrange the sliced radishes on a plate, dot with the pesto, sprinkle over the lemon zest, Parmigiano Reggiano, dill, remaining sea salt flakes and pepper.
Finish with the crispy radish leaves and serve immediately.