Radish Microgreen Chimichurri

Turn up the heat with this vibrant twist on a classic! Radish microgreens bring a peppery punch to this fresh herb sauce — perfect drizzled over grilled veggies, meats, or tossed with roasted potatoes. It’s bold, herby, a little fiery, and totally addictive.

Raddish Chimichurri

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Ingredients Method Notes

Ingredients

  

• 1 cup radish microgreens
• 1/2 cup flat-leaf parsley
• 2 tbsp fresh oregano (or 1 tsp dried)
• 2 cloves minced garlic
• 1/2 tsp chilli flakes adjust to taste
• 1 Zest & juice of 1 lemon (replace with red wine viinegar for more zing)
• 1/2 cup olive oil
• Salt & black pepper to taste

Method

 

1. Chop radish micros, parsley and oregano finely – or pulse a few times in a food processor for a chunky sauce.
2. Stir in garlic, chilli flakes, lemon zest & juice
3. Season with salt & pepper, adjust acidity if needed
4. Let sit for 15-30 mins for the flavours to mingle. Keeps well in the fridge for 3 – 4 days

Notes

Serving Ideas:

• Drizzle over grilled halloumi or mushrooms
• Swirl into hummus or yoghurt as a dip base
• Use as a zippy sandwich spread
• Brush onto roasted sweet potatoes or BBQ meats