Roasted radishes with radish leaf pesto

This recipe came from one of our customers — thank you. Please don't be shy and send us your recipes too!

Radishes are valuable beyond just their bulbs: the leaves make a surprisingly delicious pesto, and roasting the radishes themselves makes them sweeter and softer than eating them raw. A quick, creative dish from almost nothing.

Add to your basket:

• 1–2 bunches Organic breakfast radishes (The star of the week — the bulbs get roasted, the leaves go into the pesto)
• 1 bunch Organic rocket (The peppery, characterful green for the pesto)
• 1 portion Organic walnuts (For a creamy pesto base)
• 1 pack  tofu (e.g. Lunter) (unfortunately only available elsewhere for now — we're working on it)
• to taste sesame seeds (unfortunately only available elsewhere for now — we're working on it)
• a few slices toast / bread (unfortunately only available elsewhere for now — we're working on it)
• to taste olive oil, garlic, salt (unfortunately only available elsewhere for now — we're working on it)

Method: Blend the radish leaves and rocket together with the walnuts, garlic, olive oil and a pinch of salt to make the pesto. Halve the radish bulbs and roast them in a pan or oven until lightly golden and tender. Slice the smoked tofu and fry until crispy. Toast the bread, spread generously with pesto, top with the roasted radishes and tofu, and finish with a scattering of black sesame seeds.