A frugal recipe for pan-roasted radishes, leaves and all - MW

Roots, including beets, carrots, beets, etc., grow with a very flexible stem and leaves, which are easy to prepare and nutritious, like any other green leaf or herb. It is important to eat greens to make the most of the resources, labor and fuel used to feed them, and the roots sold with their greens are likely to be very fresh (damaged leaves). fast), so it is also likely to be relatively local. They may cost more than stored roots, but that is reduced or even slightly reduced if you use the whole tree.

In the recipes for my new book, Eat for Pleasure, People & Planet, nothing is peeled, cut or brewed unless it is edible. The result is a climate-friendly diet, saving money through reducing food waste to buy better and more delicious agricultural produce in recipes like this.

Baked radish with labneh leaves, free leaves and radishes
Radish leaves are a common ingredient in various world cuisines, and they are used in soups, braised, curries or simply added to salads. In this recipe, adapted from my new book, they simply wilt in the remaining heat of cooked free shapes. FreeShot is a green-picked cracked wheat and then burns the hulls a process that creates an extremely aromatic and smoky grain, a great base for a simple meal. Zaytoun sells a delicious free Palestinian type certified by Fair for Life, with the aim of creating a world where commerce is the driving force for positive and sustainable change that benefits everyone and Their environment, shared by the sustainability from eating from my fruit manifesto.

Serve 2 as a snack or 4 as a side dish
100g for free, either bulgur or couscous wheat
1 bunch of turnips with leaves
Lemon, peel and juice, ideally
Olive oil
Salt and black pepper
200g labneh, or plain yogurt
1 tbsp of coconut oil or canola oil
1 tsp of nigella seeds, or black onions or sesame seeds

Place for free in a small saucepan, cover with plenty of water and cook for 15 minutes, until cooked through, but still slightly bitter. Drain, return to pan, then gently stir in radish leaves, lemon zest and juice, and a drop of extra virgin olive oil, and season to taste. Transfer to a serving bowl and labneh spoon on top.

Heat a little coconut or canola oil in a heavy frying pan over high heat, being careful not to smoke it. While it is getting hot, cut the radish in half, then add a pinch of salt and fry for a minute, until they are slightly inflated and still light in color. Spoon on labneh, sprinkle with nigella seeds on top, and serve.

MW