Entertaining Roasted Radish Mini Bagels
Lightly toasted mini bagels, silky vegan cream cheese and delicate baby roasted radishes with lemon and dill.
- 2 cups small radishes halved
- 2 tbsp olive oil
- zest of 1 lemon
- 1/4 cup dill fronds
- two pinches of sea salt
- 1/2 cup cream cheese vegan
- 5 mini bagels halved
- cracked pepper
- 1/3 cup micro greens or small arugula leaves
Pre-heat oven to 180 degrees C (356 degrees F) and line a roasting tray with grease-proof paper.
Wash the baby radishes to remove any grit and trim the green tips before halving the bulb. Add them to a medium mixing bowl and toss them with 1 tablespoon of olive oil, the lemon zest and a good pinch of sea salt.
Pop the tray in the oven for 15 minutes or until the radishes are beginning to caramelise around the edges.
Once cooked remove them from the oven and allow them to sit and cool to slightly warm or to room temperature.
Slice the mini bagels in half and lightly toast them in the toaster.
Smear each half with a good dollop of vegan cream cheese. Toss the chopped dill fronds through the radishes and spoon a small amount on to each bagel half. Top with micro greens, more sea salt, a good crack of pepper and a touch of olive oil. Add a little more lemon zest if desired.
Calories: 126kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 275mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 243IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg