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Thyme-roasted radishes recipe
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12 ratings
It's time to celebrate rosy-pink radishes. We love roasting them until gorgeously sweet and dunking in a rich blue cheese dip – a moreish, decadent way to enjoy this summertime star. See method
Ingredients
- 2 x 240g packs radish, trimmed, larger ones halved
- 1 tbsp olive oil
- 6 thyme sprigs, leaves picked
- 2 bay leaves
- 35g wild rocket leaves
For the sauce
- 125ml (4fl oz) crème fraîche
- 100g (3 1/2oz) blue cheese, chopped
- handful chives, snipped, plus extra to garnish
Each serving contains
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Energy
1085kj
263kcal
13%
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Fat
24g
35%
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Saturates
15g
74%
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Sugars
3g
4%
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Salt
0.8g
14%
of the reference intake
Carbohydrate 3.4g
Protein 7.7g
Fibre 2.3g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. In a roasting tin, toss the radishes with the oil, thyme and bay leaves; season. Roast for 15 minutes.
- Meanwhile, make the sauce. Gently warm the crème fraîche in a pan over a low heat. Stir in the blue cheese until just combined, then add the chives. Transfer to a small dish.
- Arrange the rocket on a large serving plate. Scatter over the radishes and extra chives. Serve with the blue cheese sauce for dipping.