Radishes from the oven, with lentils and dill
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Roasting mellows a radish while leaving a little of its fresh character. Keep the pieces similar in size so the small ones do not shrivel before the large ones soften. Ready-to-eat lentils make a useful base for a plate that needs very little other cooking.
For 2 lunch portions, use 300g radishes, 250g ready-to-eat green lentils, 1½ tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard and a small bunch of dill. Contains mustard; check the lentil packet for any allergens and heating requirements.
Heat the oven to 220°C conventional/200°C fan. Wash and trim radishes, halving small ones and quartering large ones. Toss with 1 tablespoon oil and a small pinch of salt. Roast for 20–25 minutes, turning once, until tender and lightly golden at the cut faces.
Heat lentils if their label requires it, then dress with the remaining oil, lemon and mustard. Spoon onto a plate, add radishes and finish with washed chopped dill and black pepper. Allow 30 minutes. Taste before adding more salt. Cool spare portions promptly, refrigerate within 2 hours and use within 48 hours or the packet's shorter instruction.