Most of us never think of using things like radish greens, but Chef Charleen Badman—aka “The Veggie Whisperer”—likes to use almost everything in her kitchen, rather than discarding potentially edible food. If radish greens aren’t available, you can substitute arugula. If you can’t find Aleppo pepper, hot paprika or red pepper flakes are acceptable substitutes. If you’re worried about the heat from the habanero, swap for a jalapeño or serrano. Finally, if you want more texture, include more radishes and/or olives. The beautiful thing about this simple recipe is you can make it to your own taste with whatever you have on hand.
Preparation
4 medium red radishes with green tops
1 (16-ounce) container plain Greek yogurt
2 tablespoons tahini
¼ cup kalamata olives, pitted and chopped
1 clove garlic, minced or grated with a Microplane
1 habanero, stemmed, seeded and minced
2 teaspoons ground cumin
1 teaspoon aleppo pepper
2 tablespoons fresh lemon juice, or more to taste
1 teaspoon salt, or to taste
Wash radishes and tops. Dice the radishes and finely chop the greens.
Place yogurt in medium bowl, stir in tahini. Add all remaining ingredients and combine. Adjust seasonings to taste.
Serve over sliced cucumbers; use as a dipping sauce for falafel, veggies or toasted pita; drizzle over gyros or kabobs.
