PAN-ROASTED RADISHES WITH LABNEH, FREEKEH AND RADISH LEAVES

Roots (including beetroots, carrots, radishes) grow with a plume of nutritious stalks and leaves that are versatile and easy to prepare, just like any other leafy green or herb. Root greens should be eaten to optimise food production and make full use of the resources, labour and fuel used to farm each plant. They can be more expensive than stored roots, but this cost is reduced or even mitigated by the use of the greens.

Preparation 10 minutes Cooking about 20 minutes Serves 2 as a light meal or 4 as a side dish

100G FREEKEH

1 BUNCH OF RADISHES WITH LEAVES

4 UNWAXED LEMONS, ZEST AND JUICE EXTRA-VIRGIN OLIVE OIL 200G LABNEH OR YOGURT

1 TBSP COCONUT OIL OR ORGANIC RAPESEED OIL

1 TSP NIGELLA SEEDS

1 Place the freekeh in a saucepan, cover with plenty of water and cook for 15 minutes until it’s cooked through but still chewy.

2 Drain through a sieve and return to the pan. Add the radish leaves, lemon zest and juice, and a drizzle of extra-virgin olive oil. Mix gently together and season with salt and pepper, to taste. Transfer to a serving bowl and spoon the labneh or yogurt on top.

3 Heat a dash of coconut or rapeseed oil in a heavy-based frying pan over a high heat, being careful not to let it smoke. While it is heating up, cut the radishes in half. Add them to the hot pan, season with a pinch of salt and fry for just a minute until they are slightly blistered and bright in colour.

4 To serve, arrange the chargrilled radishes on top of the labneh and sprinkle over the nigella seeds.