Roasted Radishes with Garlic and Chive Dip

Serves: 4 Prep: 10_mins Cook: 25_mins
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Radishes are having a moment, but they shine even brighter when paired with the nutty, robust flavour of Biona Organic Rye Bread. In this recipe, tender roasted radishes are paired with a creamy garlic and chive dip, creating a versatile combination that works two ways: spoon the mix over toasted rye slices for a fresh, flavorful topping, or use the rye to scoop up the dip for a crunchy, satisfying snack. Perfect as a healthy lunch, an afternoon treat, or a shareable starter, this recipe balances the peppery bite of radishes with the hearty depth of rye for a truly memorable bite every time.

Ingredients

For the roasted radishes:

400g radishes, leafy ends removed, halved if large

1 tbsp Biona Organic Extra Virgin Olive Oil

1 tsp salt

½ tsp cracked black pepper

 

For the garlic chive yogurt:

227g full-fat Greek yogurt

12g fresh chives, minced, plus more to top if desired

1 clove garlic, minced 

¼ tsp salt, plus more to taste

¼ tsp cracked black pepper, plus more to taste

 

To finish:

2 Slices Biona Organic Rye Bread

Zest of 1 lemon

Flaky sea salt, to taste

Drizzle of Biona Organic Extra Virgin Olive Oil

Method

  1. Preheat your oven to 200°C fan. Line a sheet pan with parchment paper.
  2. Add the radishes to the pan then top with olive oil, salt and pepper. Toss by hand until evenly coated then spread the radishes out into an even layer
  3. Roast for 20-25 minutes or until the radishes are lightly golden.
  4. While the radishes roast, prepare the garlic chive yogurt. In a medium bowl, add the yogurt, chives, salt, pepper, and minced garlic. Fold with a spatula until well-combined.
  5. Toast your rye bread.
  6. Using a spatula or spoon, smooth the yogurt out into an even layer on the toasted rye bread.
  7. Top with roasted radishes then top with lemon zest, a drizzle of olive oil and finish with a sprinkle of flaky sea salt.

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