Serves 4 as a side dish
Although radishes are typically eaten raw, roasting them makes a welcome change and this is a great side dish. To turn it into a more substantial meal you could add skin-on boneless chicken thighs at the beginning and ensure the chicken is cooked through or as a vegetarian meal you could serve this with crumbled feta cheese alongside a nice bread.
Ingredients
500g radishes, halved
1 red onion, peeled and cut into wedges
1-2 tbsp mild olive oil
1 good pinch salt
5g fresh thyme, plus some to garnish
1 x 400g tin cooked lentils, drained
Method
- Preheat the oven to 200°C
- Into a large ovenproof dish toss the radishes and onion, with 1 tbsp oil, salt and thyme springs and roast uncovered for 25-30 minutes
- Remove from the oven and mix in the lentils and more oil if needed and return to the oven uncovered for 10 more minutes
- Serve with a few sprigs of thyme
Recipe by Charlotte Simpkins for Freely Fruity
