Roasted radishes with whipped feta, brown butter leeks and poppy seeds

30 minutes


Roasted radishes

  • 200g of radishes, with the leaves

Brown butter leeks

  • 200g of white leeks, finely sliced
  • 25g of butter
  • 1/2 tsp chopped thyme
  • salt
  • pepper

Whipped feta

  • 100g of feta
  • 1 small garlic clove, crushed to a paste
  • 2 tbsp of yoghurt
  • 2 tbsp of olive oil
  • juice of half a lemon

To serve

  • 2 tsp olive oil
  • poppy seeds


Preheat the oven to 220°C/gas mark 7
To prepare the leeks, melt the butter in a frying pan and allow to go brown over a medium heat. Add the leeks, thyme, and a pinch of salt and pepper. Cook until soft
To make the whipped feta, place the feta, garlic, yogurt, olive oil and lemon juice in a food processor and whiz until smooth
Halve the radishes and toss with olive oil, salt, and pepper. Roast for 10 minutes until tender but still retaining some crunch
Serve the whipped feta with the radishes and leeks. Garnish with radish leaves, a scattering of poppy seeds and a little olive oil, and serve