Roasted Radishes and carrots with radish leaf pesto

2 serves

• I bunch radishes with fresh green tops
• 10 dutch carrots, washed and trimmed
• ½ tsp olive oil
• salt
• snow pea tendrils

Radish Pesto

• ½ cup Kapai Puku Cacao seed mix
• Radish tops , washed thoroughly
• 1 large garlic clove
• 1 bunch garlic chives, approx. 1/3 cup, chopped
• finely grated zest 1 lemon, approx. 1 tsp
• ¼ cup olive oil
• salt and pepper

Preheat oven to 180C. Cut off all but 2cm of green radish tops. Set aside radish tops. Wash the radishes well, and cut in half. Place radishes and carrots in a large bowl and drizzle with olive oil and a couple of generous pinches of salt and toss to coat. Place whole carrots and radishes cut side down, on a large baking tray. Cook the carrots for 20 minutes or until soft and caramelised and the radishes for 30 to 50 minutes , depending on the size. Radishes are watery so they need a little longer.

Serve immediately with radish pesto.

For pesto

Place the Kapai Puku Cacao seed mix in a frying pan over low heat. Stir frequently. Remove from heat when the seeds start to pop. Set aside to cool.

Wash radish tops thoroughly to remove any grit. Spin the leaves or pat dry to remove water. Place radish tops, Kapai Puku Cacao seed mix, garlic, chives, lemon rind, olive oil and a good pinch of salt and pepper in a food processor and blitz until a rough paste forms. Taste and adjust with salt and pepper.

Serve as a side dish, on sour dough toast or as a meal.