Roast Radish Salad with Pea Shoots & Pumpkin Seeds

radish salad pea shoots pumpkin seeds vegan plant based

Serves 1


200g radishes, halved

1 tsp white balsamic vinegar

pinch ground cumin (optional)

large handful pea shoots (30g)

flat-leaf parsley

1 TB pumpkin seeds


To Make

Preheat the oven to 180°C / 350°F.

Toss the halved radishes in the balsamic vinegar (and any spice of your choice, like ground cumin or ground coriander). Roast them in the oven for 15 minutes until just cooked through but still crunchy.

Serve with pea shoots and parsley and top with pumpkin seeds.