for 4 person

Radishes

4 bunch	radishes incl. green parts ; greens set aside
2 tbsp	olive oil
¾ tsp	salt

Bake

a little

sea salt

Pesto

1	organic lemon, use a little grated zest and 1 tbsp of juice
50 g	pine nuts, roasted
1	garlic clove
1 tsp	ground cane sugar
1 dl	olive oil
40 g	grated Parmesan
¾ tsp	salt
a little	pepper

How it's done

Radishes

Cut thin slices into the radishes (approx. 300 g) but do not cut all the way through, place on a baking tray lined with baking paper. Brush the radishes with oil, season with salt.

Bake

Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove, arrange the radishes on a platter, sprinkle with fleur de sel.

Pesto

Place 200 g of the reserved radish greens in a blender with the lemon zest and all the other ingredients up to and including the oil, puree. Add the cheese, mix, season the pesto, spread 3 tbsp of the pesto on top of the radishes.

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