BAKED RADISH AND BOK CHOY BOUNTY

BOK CHOY IS FINALLY GAINING POPULARITY IN THE WESTERN WORLD AND SO IT SHOULD. IT’S INCREDIBLY VERSATILE AND HAS HEAPS OF HEALTH BENEFITS. THE CHINESE HAVE BEEN CULTIVATING IT FOR CENTURIES, NOT ONLY FOR FOOD, BUT AS TRADITIONAL MEDICINE TOO. THE WORDS ARE SAID TO BE DERIVED FROM THE CHINESE FOR ‘SOUP SPOON’ DUE TO THE SHAPE OF THE LEAVES. HERE, COMBINED WITH THE CRISP AND CRUNCHY RADISH, THEY MAKE FOR A DELICIOUS AND QUICK NUTRITIOUS SIDE DISH.

OVEN – BAKING SHEET

1 cup sliced radishes

4 bok choy, halved

2 Tbsp olive oil

1 tsp dried thyme

salt and pepper to taste

2 Tbsp lemon juice

1 tsp poppy seeds

4 Tbsp Greek yoghurt

1.Preheat the oven to 200°C. Line a baking sheet with foil.

2.Arrange the radishes and bok choy on the prepared baking sheet, drizzle over the oil and toss all to coat. Season with thyme, salt and pepper.

3.Bake for approximately 7 minutes, ensuring the bok choy don’t burn. Remove and pour the lemon juice over the vegetables. Scatter over the poppy seeds and dollop the yoghurt on top of the vegetables or serve on the side.

4.Serve warm or at room temperature.