for 4 people

Seasoned oil

2 tbsp	olive oil
2	shallots, cut into thin slices
2	garlic cloves, sliced
1	red chilli, deseeded, cut into rings
½ tsp	ground coriander seeds
½ tsp	fennel seeds

Vegetables

3 bunch	radishes, cut in half
200 g	washed, prepared kale
1 ½ tbsp	olive oil
½ tsp	salt
a little	pepper

To serve

360 g	plain yoghurt
½ tsp	salt
a little	pepper

How it's done

Seasoned oil

Heat the oil in a small pan. Add the shallot and garlic, sauté for approx. 10 mins., crispy Add the chilli, coriander and fennel seeds, mix, allow to cool slightly.

Vegetables

In a bowl, mix the radishes with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove, leave to cool slightly.

To serve

Season the yoghurt and spread it on a platter. Arrange the roast vegetables on top, drizzle with the seasoned oil.

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