Za'atar Roasted Radishes with Pea Puree & Raisins

17 35 173
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 5
Za'atar Roasted Radishes with Pea Puree & Raisins
Health Highlights


2 bunch Radish (cut into half or quarters)
1 1/2 tsp Za'atar
1 1/2 tbsp Extra virgin olive oil
1 pinch Salt and pepper
1 tsp Extra virgin olive oil (for pea puree)
1 clove(s) Garlic (finely minced, for pea puree)
1 medium shallot(s) Shallots (finely minced, for pea puree)
3 cup Frozen green peas (for pea puree)
1 cup Vegetable stock/broth, low sodium (for pea puree)
1 tbsp Mint, fresh (chopped, for pea puree)
1 tsp Lemon peel (zest) (for pea puree)
1 pinch Salt and pepper (for pea puree)
2 tbsp Pine nuts, dried (for garnish)
2 tbsp Golden raisin, seedless (for garnish)
2 tbsp Mint, fresh (for garnish)
1 dash Sumac, ground (for garnish)
1 pinch Sea Salt (for garnish)


Preheat oven to 450 F.

Toss the radishes in the olive oil and place cut side down on baking sheet. Roast for about 18 min until crisp tender. Once out of the oven, immediately sprinkle with za'atar, pepper and salt.

Meanwhile, preheat a medium nonstick skillet over medium heat with the olive oil. Add in the garlic and saute until fragrant, about 30 seconds. Add in the shallot and continue to saute until soft, about 3 minutes.Add in the peas, mint and broth. Cover with a lid and cook until tender, about 5 minutes.Transfer the peas to a blender and puree until smooth. Add in the lemon zest, and season with salt and pepper to taste. Set aside.

To serve, smear the pea puree on the bottom of a platter or plate, pile the radishes on top. Garnish with raisins, pine nuts, mint, sumac and a sprinkle of sea salt.

Serve at room temperature.

Nutrition Facts

Per Portion

Calories 173
Calories from fat 68
Calories from saturated fat 8.9
Total Fat 7.6 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 6.4 g
Cholesterol 0.1 mg
Sodium 176 mg
Potassium 293 mg
Total Carbohydrate 23.0 g
Dietary Fiber 5.4 g
Sugars 12.4 g
Protein 5.8 g

Dietary servings

Per Portion

Meat Alternative 0.9
Vegetables 1.6

Energy sources


Meal Type(s)