Roasted carrot and pickled radish with green tahini from Eat Your Greens: New Ways to Celebrate Vegetables with Over 130 Easy Plant-Based Recipes (page 130) by Pete Evans

  • ground cumin
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  • spring onions
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  • Serves : 4-6

  • EYB Comments

    Can substitute animal fat of your choice for coconut oil, and flat-leaf parsley for curly parsley. Can use the book's "Pickled radish" and "Coconut yoghurt".

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute animal fat of your choice for coconut oil, and flat-leaf parsley for curly parsley. Can use the book's "Pickled radish" and "Coconut yoghurt".

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