Pickled radishes

I try hard to reduce plastic containers and other plastic material. Sadly enough radishes are not available without. Almost every vegetable here in Italy is sold per kilogram, as radishes. If you would present them without package a lot of people would leave the green part and only take the radishes. In the near future I can only hope they will find an ecological solution. Not eating radishes is another solution, I know, but I’m not yet ready for that one.

Rinse 3 bunches of radishes. If the green part is really fresh it will be perfect for a little soup. Chop the radishes in quarters. Mix and heat 150 ml of water, 150 ml of apple vinegar, a pinch of salt, 1 teaspoon of mustard seeds, 1 teaspoon of pepper balls and 1 table spoon of honey. Boil for approx 10 mins ( reduce the amount to 2/3). Cool down. Pour over the radishes. Store cool for at least a few hours, but easily for 1 day.

Mix 500 grams of chicken minced meat with 1 table spoon of garam masala, 1 table spoon of cumin seeds, pepper, salt and 2 chopped garlic cloves. Oil your hands and prepare some equal meatballs. Bake in the oven at 200° for 30 mins. Turn halfway.

Mix 250 grams of Greek yoghurt with the zeste of 1 lemon, 1 teaspoon of spicy paprika, 1 chopped garlic clove, pepper and salt.

Serve the meatballs with the radishes, the yoghurt sauce, fresh spring onion and some extra green salad. Finish with raspberry flavored balsamic vinegar. Thanks to Pascale Naessens and Libelle lekker.be for the inspiration.


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