INGREDIENTS
100g unsalted butter, chopped
2 tsp sesame oil
3 bunches mixed radishes, washed, trimmed
Juice of 1 lemon, plus extra lemon wedges to serve
1 tbs each toasted black and white sesame seeds
Red vein sorrel, baby radish leaves, baby shiso and sourdough, to serve
METHOD
Melt butter and oil in large frypan over medium-high heat and cook for 3 minutes or until nut brown. Add radish and cook, tossing pan, for 6-8 minutes or until tender. Spoon into a serving bowl.
Drizzle over lemon juice and scatter with sesame seeds and salad leaves. Serve with sourdough and extra lemon.
This recipe and more can be found at Delicious.com
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