The Rad Dish

Ingredients

• 6 mixed baby carrots
• 1 tbsp honey
• 1 tbsp butter
• 1 watermelon rad-dish
• 8 cherry tomatoes
• 4 king oyster mushrooms
• 2 tsp chopped spring onion (green part)
• 2 large pieces Himalayan Kale
• Olive oil
• 2 tbsp tahini
• 1 clove garlic (minced)
• 1 tsp lemon juice
• Small equal bunch fresh mint, parsley, dill, chives
• 50ml water
• Salt and pepper

Preparation

• Preheat to 180°.

Baby Carrots

• Melt 1 tbsp butter in microwave
• Combine melted butter with 1 tbsp honey, season with salt and pepper.
• Glaze the carrots with the prepared mixture and place in the preheated oven until cooked.

Watermelon Rad-dish

• In a bowl, add 1/2 tbsp olive oil and season with salt and pepper.
• Slice the watermelon radish very thin.
• Coat the radish in the olive oil mixture and place it in the oven. When the radish shrinks slightly, you’ll know its cooked.

King Oyster Mushroom

• Heat a pan on medium heat and add 1/2 tbsp olive oil.
• Add the king oyster mushrooms and cook for 5 minutes.
• Add the chopped spring onions and season with salt and pepper.

Himalayan Kale

• Coat the kale with some olive oil and place it in the preheated oven until crisp.

Pesto Tahini Sauce

• Prepare the sauce by combining the tahini, olive oil, lemon juice, garlic, chives, mint, dill, parsley, water, salt and pepper in a blender and pulse until very smooth. Add water if needed to reach your desired consistency

Note: Once everything is prepared – you can plate & create as you like. We used a set of tongs to plate the above.