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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