Recipe sourced from

Prep and Cook Time Total: 25 minutes

Makes 4 servings


Radish Ingredients

  • 4 cups watermelon radishes
  • 2 tablespoons olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper

Sauce Ingredients

  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons chives (more to garnish)
  • 1/4 cup fresh mint
  • 1/4 cup fresh dill
  • 1/3 cup fresh parsley
  • 1/2 cup filtered water
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper


Preheat the oven to 400 degrees and line a sheet pan with parchment paper. Wash and dry the watermelon radishes and slice them with mandoline or sharp knife in 1/8-inch medallions. Then cut the medallions into half moons.

In a mixing bowl toss the watermelon radishes with the olive oil, salt and pepper. Spread them onto the lined sheet pan and roast for 10 minutes. Remove from the oven, flip the radishes and roast for 10 minutes more. 

Meanwhile prepare the sauce by combining the tahini, olive oil, lemon juice, garlic, chives, mint, dill, parsley, water, salt and pepper in a blender or food processor and pulse until very smooth. Add more water if needed to reach your desired consistency.

Spread a thin layer of sauce on each plate and top with the roasted radishes, a sprinkle of chives and a pinch of salt and pepper if desired. Enjoy!