Vinegar Salt Crispy Roast Radishes with Herby Green Tahini

Difficulty: Easy | Prep: 10 min | Cook: 25 min | Total: 35 min | Serves: 4 | Dietary: Vegan, Gluten-Free

Most people only ever eat radishes raw and peppery in a salad. Roast them hot and they go soft and sweet, with browned, slightly wrinkly faces that grab hold of Chooki's Vinegar Chicken Salt like a chip does. Throw some chickpeas in the same tray for crunch, spoon it all over a green tahini that uses up the radish leaves, and you've got a side that disappears before the mains hit the table.

Step 1: Get the Tray Hot

Heat the oven to 220°C (200°C fan) and put a large baking tray in while it heats. Toss the radish halves and chickpeas with the olive oil and 1 teaspoon of the Vinegar Chicken Salt. Tip them onto the hot tray and turn the radishes cut side down. They should sizzle when they land.

Step 2: Roast Until Wrinkly

Roast for 20 to 25 minutes, giving the tray a shake halfway, until the radish faces are deep brown and the chickpeas rattle. In the last 2 minutes, scatter the sesame seeds over so they toast without burning.

Step 3: Blitz the Tahini

While that roasts, blitz the tahini, parsley, radish leaves, lemon juice and garlic in a small blender. Add the cold water a splash at a time until it's thick but spoonable, like yoghurt. It'll seize and go stiff first. Keep going, it comes back.

Step 4: Dress and Season

Spread the green tahini over a big plate. Pile the hot radishes and chickpeas on top, toss over any leftover radish leaves so they wilt a bit from the heat, then finish with the last teaspoon of Vinegar Chicken Salt while everything's still hot so it sticks.

Tip: Pat the chickpeas properly dry with a tea towel before they go in the oil. Wet chickpeas steam instead of crisping, and you'll be eating soft ones no matter how long you roast them.