Roasted Radishes in Anchovies with Butterbeans, Peas & Artichokes
This vibrant spring recipe — Roasted Radishes in Anchovies with Butterbeans, Peas & Artichokes — is packed with seasonal stars and a serious boost of nutrition.
Radishes, often underrated, become sweet and mellow once roasted, while anchovies melt into a savory, umami-rich base.
Together with fibre- and protein-rich butterbeans, sweet peas, and tender artichoke hearts, this dish delivers a beautiful balance of textures and flavours. It’s also brimming with Omega-3s, making it as nourishing as it is delicious.
Finished with a fresh hit of lemon zest and juice, it’s perfect served with crusty bread, a crisp green salad, or tossed through wholewheat pasta for a wholesome, satisfying meal — and just as lovely enjoyed cold the next day as a hearty, flavour-packed salad.
INGREDIENTS
2 bunches of radishes, sliced in half lengthways
8 anchovy fillets, finely chopped
3 cloves of garlic, crushed
¼ cup of olive oil
pinch of salt and pepper
1 can of butter beans
2 cups of frozen peas
3 artichoke hearts cut into 8ths
1 lemon, zest and juice
METHOD
Preheat the oven to 190c and line a baking tray
In a small bowl smash the anchovy fillets, garlic, oil, salt and pepper.
In a large bowl toss the radishes with the anchovy mixture place on the baking sheet.
Roast in the oven until the radishes are slightly browned and shrivelled a bit. About 20 minutes.
In the same anchovy bowl, add the frozen peas, butter beans and chopped artichokes and mix.
When the radishes are ready, pour in the butter beans and stir.
Zest the lemon over the mixture, add the lemon juice and place back into the oven for 10minutes for everything to heat through fully.
Serve with crusty bread, a crisp green salad with my everyday dressing or stir through some wholewheat pasta.
