Spiced Cherry Radishes with Preserved Lemon Yoghurt

Turn humble cherry radishes into a deliciously mellow, flavourful side dish with this easy, vibrant and well-spiced radish recipe from Olive Magazine. They pair beautifully with a tangy, salty preserved lemon yoghurt dressing for a perfect weeknight meal with meat or fish. Roasting or pan-searing radishes tames their spiciness and brings out their natural sweetness and earthy flavour. If you aren't a fan of them in their natural state, you may be surprised at how sweet and juicy these taste!


300 g Greek yoghurt 2 tbsp Preserved lemon paste ½ tbsp Lemon zest Sea salt and freshly milled black pepper	2 tbsp olive oil, plus extra to serve 600 g Cherry radishes, halved 1 tsp Ground cumin 1 tsp Ground coriander 1/3 tsp Dried chilli flakes 2 tbsp Mint leaves, roughly chopped 2 tbsp Parsley leaves, roughly chopped

Tip the yoghurt into a bowl with the preserved lemon paste, lemon zest and season.
Heat the olive oil in large non-stick frying pan over a high heat, then fry the radishes for 4-5 minutes until they start to caramelise. Add the spices, mix well and cook for a minute. Taste and season. Turn off the heat and add in half of the chopped herbs. Toss together.
Place them on a large plate and sprinkle the remaining herbs over and another drizzle of olive oil. Serve with prepared yoghurt at side. Alternatively, spread the yoghurt over a serving platter and pile the radishes on top. Finish with the remaining chopped herbs and another drizzle of olive oil. Serve as part of a meze or with crusty bread.

20 comments:

Tom 22/4/26 00:37: ...I'd never thought about having radishes like this!
tigerfish 22/4/26 00:41: That's so true! When radishes are cooked, they become naturally sweet , so delicious and I can enjoy so much of it. I do enjoy the raw spicy version too but not in huge amounts compared to cooked ones.
Grace 22/4/26 01:23: ANGIE: Aquí te saludo y dejo mi presente. Estos momentos son especiales al estar transitando un asunto de salud.
Pero siempre están en mi recuerdo.
Vuestra propuesta culinaria se me hace exquisita y refinada como una entrada para un momento especial.
Gracias por esta delicadeza.
Brian's Home Blog 22/4/26 01:43: I bet that one tickles the tongue!
Linda's Relaxing Lair 22/4/26 02:38: Beautiful presentations, Angie!
My name is Erika. 22/4/26 02:55: I agree with Tom. I never thought of serving radishes this way.
Ben | Havocinthekitchen 22/4/26 03:09: Such a unique and flavourful idea, Angie! I love that bold combination - radishes like this must be so aromatic and delicious.
Tandy (Lavender and Lime) 22/4/26 05:40: I love radishes so I know I will love this.
Ruby Rose and the Big Little Angels 3 22/4/26 06:46: Lemon makes everything better
Margaret D 22/4/26 07:16: Looks interesting and a different way to have radish.
Lola Martínez 22/4/26 09:59: Que buena idea para los rabanitos, yo solo los pongo en ensaladas y poco más. Igualmente me gusta mucho la salsa de yogur.
David M. Gascoigne, 22/4/26 12:30: It would make a great side dish with dinner tonight.
DEZMOND 22/4/26 15:54: They look very cute roasted like that, all plump and fat.
Céline 22/4/26 16:39: Une super idée, je n'ai jamais mangé de radis cuits.
Christine 22/4/26 18:05: Yummy although I don't use radishes a lot.
Federica Simoni 22/4/26 18:11: che bella idea!!
Ananka 22/4/26 18:54: Looks good. I sometimes put radishes into my miso soup :-D
Bill 22/4/26 20:14: Looks great and I love radishes.
Garfield 22/4/26 21:34: Parece ótimo... Quero três pratos bem cheios! rsrsrsrs

Venha comemorar comigo meu primeiro ano de blog em português.

Abraços 🐾 Garfield Tirinhas Oficial.
Raymund | angsarap.net 23/4/26 04:35: Angie, this dish is such a gorgeous reminder that radishes deserve way more love than they get. You’ve taken something most people only ever slice into salads and turned it into this vibrant, aromatic, almost jewel like side.