Roasted Radishes with Yogurt-Tahini Sauce

Ingredients

• ½ cup plain whole-natural yogurt

• 3 tablespoons Al Arz tahini

• 1 teaspoon grated lemon zest plus 4 teaspoons juice

• 2 garlic clove, minced

• Salt and pepper

• 2 tablespoons chopped toasted pistachios or almonds

• 1½ teaspoons toasted sesame seeds

• A pinch of fresh ground cumin

• 3 tablespoons unsalted butter, melted

• 5½ teaspoons white miso (optional)

• 2 teaspoons light honey

• 3 bundles of fresh whased and dried radishes with their greens, root ends of radishes trimmed, radishes halved lengthwise, greens reserved

• 1½ teaspoon extra-virgin olive oil

Instructions:

1. Adjust oven rack to lowest position and heat oven to 260 degrees. Whisk yogurt, tahini, lemon zest and 1 tablespoon juice, garlic, ¼ teaspoon salt and a pinch of pepper together in bowl; set aside for serving.

2. Combine pistachios, sesame seeds, cumin and a pinch of salt in small bowl; set aside for serving.

3. Line rimmed baking sheet with aluminium foil. Whisk melted butter; (optional) 5 teaspoons miso, if using; 1 teaspoon honey; and ¼ teaspoon salt in large bowl until smooth. Add radishes and toss to coat. Arrange radishes cut side down on prepared sheet and roast until tender and well browned on cut side, 10 to 15 minutes.

4. Whisk oil; remaining 1 teaspoon lemon juice; remaining ½ teaspoon miso, if using; remaining 1 teaspoon honey; ¼ teaspoon salt; and a pinch of pepper in clean large bowl until smooth. Add radish greens and toss to coat. Season with salt and pepper to taste.

5. To serve, spread portion of yogurt-tahini sauce over bottom of individual serving plates. Top with roasted radishes and radish greens, then sprinkle with pistachio mixture.

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Source: Recipe and photo inspired from America's Test Kitchen