Toast with Radishes & Dandelion Greens
Prep time
Cook time
Total time
Serves: serves 3-4
Ingredients
- drizzle of olive oil or a pat of butter
- ¼ cup chopped spring onions or scallions
- handful of radishes, sliced in half
- ½ bunch dandelion greens (6-8 leaves)
- ¼ cup frozen edamame, thawed and chopped
- 4-6 slices grainy bread, toasted
- pinch of red pepper flakes - optional
- salt and pepper
herbed sunflower seed spread:
- 1¼ cup hulled sunflower seeds, soaked & drained*
- 1 clove garlic
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice, plus a bit of zest
- 1 cup water (more as needed)
- ½ teaspoon salt
- handful of fresh herbs - basil, mint or dill (save a few to put on top)
Instructions
- Make the sunflower seed spread by blending sunflower seeds, garlic, vinegar, lemon juice, lemon zest, water and salt until smooth. Add herbs and blend again. Chill until ready to use.
- Heat olive oil in a medium skillet over medium-low heat, add onions, radishes salt and pepper, cook for a few minutes, then add a few tablespoons of water, cover and let steam until radishes are tender but still have a bite, about 5 minutes.
- When the radishes are nearly done, add the dandelion greens and a big squeeze of lemon. Cook until the greens are just barely wilted. Season with salt and pepper, to taste.
- Top toasted bread with sunflower seed spread, radishes, greens, chopped edamame and a pinch of red pepper flakes.
- Store sunflower spread in the fridge for up to 4 days (stir if it separates).
Recipe by Love and Lemons at https://dailycove.info/toast-radishes-dandelion-greens/%3C/div%3E%3Cdiv
class=endeasyrecipe title=style002 style="display: none">3.2.2925