4cupswatermelon radishes, 1/4-inch cuts (see notes)
1/4cupolive oil (divided)
1clovegarlic, minced
1scallion, diced small
1/4cuptahini
2tablespoonslemon juice
1/4cupmint
1/4cupdill
1/4cupparsley
1/2cupfiltered water
fine sea salt
black pepper
chives (to garnish)
Instructions
Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
In a bowl toss the watermelon radishes with your hands in 2 tablespoons of olive oil, season with a pinch of salt and pepper. Lay them in an even layer on the lined sheet pan and roast for 10 minutes. Remove from the oven, flip the radishes and continue to roast for 10 minutes more.
Meanwhile prepared the sauce by combining the remaining 2 tablespoons olive oil, garlic, scallion, tahini, lemon juice, mint, dill, parsley, water and a pinch of salt and pepper in a blender or food processor and pulse until smooth. Add more water if needed to reach your desired thickness.
Spread a thin layer of sauce on each plate and top with the roasted radishes, chives and more black pepper.
Notes
If you cannot source watermelon radishes, any variety of radishes can be used.