Radishes, Pea and Miso
This is a tasty dish that would make a perfect side for an alfresco dinner this summer
Recipe from loveradish.co.uk
- 3 tbsp vegan butter
- 2 tbsp extra virgin olive oil
- 500g (17.6 oz) radishes
- Salt and black pepper
- 350g (12.3 oz) frozen peas
- 2 tbsp drained capers
- 1 tbsp white miso
- 1 tsp Dijon mustard
- 1 tbsp dill, chopped
- . In a large frying pan, melt 1 tablespoon of vegan butter with 2 tablespoons of oil over a medium-high heat. Add the radishes and season with salt and pepper. Stir occasionally, until golden and slightly softened, about 8 minutes. Add 2 tablespoons of water, the peas, capers, miso and mustard. Cook, stirring to dissolve the miso and mustard, until peas are tender, 2-3 minutes.
- Add the remaining 2 tablespoons of vegan butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper, stir in the dill and serve immediately
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