Roasting radishes in a hot oven gives them soft, juicy centers and lightly browned edges while keeping their bite. A warm tahini dressing with lemon, mint and a few drops of chilli oil turns them into a fresh, savoury starter.
Radishes are often eaten raw, but a quick roast gives them a different character. Their sharp, peppery flavour mellows and the centers turn juicy while the outside takes on some colour. Halve the radishes so they cook quickly and can sit cut-side down on the hot baking tray. Don’t leave them in the oven too long: once the edges are browned and a small knife just slips in, it’s time to take them out. That way, they keep a firm bite instead of turning soft and limp.
The pairing with tahini is deliberately simple. Sesame paste is creamy and slightly bitter; lemon juice makes the dressing fresher and balances the earthy flavour of the roasted radishes. Stir in the water gradually: tahini can seem thick and grainy at first, but with enough water it becomes smooth and spoonable. Use warm water and then heat the dressing gently, without letting it boil. Too much heat can make the sauce thick and stiff. If it is too thick, stir in a small splash of extra water.
Radishes are widely available in spring and early summer, but can often be found outside that period too. Choose firm ones with smooth skins; small radishes generally roast more evenly than very large ones. Cut large radishes into quarters so the pieces are roughly the same size. Tahini varies in thickness and bitterness from brand to brand. Smooth, runny tahini is easy to mix; a thicker paste may need a little more water. Sesame seeds add a roasted, nutty bite, and mint keeps everything fresh.
Serve the radishes straight away, while they’re warm and the mint is still fresh. This dish works as a starter for four, but can also be served alongside grilled aubergine, flatbread or a platter of other vegetable dishes. Sprinkle over the sesame seeds just before serving so they don’t get damp from the sauce. The chilli oil is meant as an accent: start with a small amount and put extra oil on the table for anyone who wants more heat. Leftovers can be covered and stored in the fridge, and used within two days; reheat them gently, as heating the radishes again will make them softer.
Preheat the oven to 230 °C (fan 210 °C). Put a baking tray in the oven to heat up.
Toss the radishes with the neutral oil and salt. Place them cut-side down on the hot baking tray and roast for 8–10 minutes, until the edges are coloured but they’re still firm.
Meanwhile, toast the sesame seeds in a dry frying pan over medium heat for 1–2 minutes, shaking the pan regularly, until fragrant. Transfer to a plate.
Stir the tahini and lemon juice together in a small bowl. Gradually add the warm water until the dressing is smooth and spoonable. Heat it in a small saucepan over low heat, stirring, until warm; do not let it boil. Season with salt.
Arrange the warm radishes on a serving plate and spoon the tahini dressing over them. Scatter over the mint and sesame seeds, then finish with the chilli oil. Serve straight away.
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