60 ml Azada Olive Oil & Lemon
30 grams walnuts
100 grams radishes, thinly sliced
100 grams beetroots / purple carrots
Sea salt and freshly milled black pepper
2 tablespoons spearmint leaves
Preheat oven to 190°C / gas mark 5 / 375°F.
Toast the walnuts on a baking tray lined with greaseproof paper, tossing once, until golden brown, 8–10 minutes. Allow to cool and roughly chop.
Arrange the radishes, beetroots and purple carrots on a plate. Lightly season and drizzle with Azada’s Olive Oil & Lemon. Garnish with the walnuts and spearmint and enjoy as a light, healthy snack.
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