We couldn’t eat all those radishes yesterday. What to do with a few leftover heritage radishes? This veegs thing….
10 mins| serves 4 as a side | dang easy
1/2 jar white beans, drained and rinsed
handful heritage radishes, washed and sliced, reserve the tops for garnishing
2 tbsp black olive tapenade
bunch parsley, leaves, roughly chopped
1 tbsp capers
dash or 2 white wine vinegar
3 glugs olive oil
1 spring onion, chopped
sea salt flakes and freshly ground pepper
Whizz all the dressing ingredients up together in a whizzy thing.
Mix everything together in a big bowl and transfer to a serving dish. Top with the tops.
We riffed with this recipe from epicurious.
Leave a comment if you like this recipe, and let us know what you think if you make it, we love hearing from you.