Ingredients

10 Easter radishes (cut off the root and the top and quartered)

1/4 cup olive oil (plus more for drizzling on the radishes)

2 tbsp cashews (very finely chopped to almost a powder)

1 tbsp Aleppo pepper

1 tsp brown sugar

1/2 tsp seasoned salt (such as Peg’s)

1 clove garlic (grated)

1 tbsp rice vinegar

1/2 tbsp tamari (or soy sauce)

2.5 tbsp fresh mint (plus more for topping)

2 scallions

Dill (to taste)

3/4 cup labneh

1 lavash bread (cut in half, then in half again and cut into triangles)

1 tbsp smoked paprika

1 tbsp za’atar

2.5 tbsp olive oil

Instructions

Step 1: Preheat your oven to 400°F (200°C). Toss the quartered radishes with a drizzle of olive oil, seasoned salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes until tender.

Step 2: In a small bowl, mix the za’atar, smoked paprika, and 2.5 tablespoons of olive oil. Brush this mixture onto the lavash triangles. Arrange them on a separate baking sheet and bake for 8–12 minutes, watching closely to avoid burning, until crisp.

Step 3: In a medium bowl, combine the chopped mint, sliced scallions, finely chopped cashews, Aleppo pepper, brown sugar, rice vinegar, tamari, and grated garlic.

Step 4: Heat 1/4 cup olive oil in a small pan over medium-high heat for 3–4 minutes until warm. Pour the hot oil over the herb and cashew mixture and stir to combine.

Step 5: Spread the labneh on a serving plate. Top with the roasted radishes, then drizzle the herby oil over the top. Garnish with fresh dill, additional mint leaves, and scallion slices. Serve alongside the crispy lavash chips.

Tips & Variations

For extra crunch, toast the cashews lightly before chopping.

If you can’t find za’atar, substitute with a mix of thyme, oregano, and sesame seeds.

Use plain Greek yogurt strained at home if labneh isn’t available.

Add a squeeze of lemon juice to the herb oil for a bright, citrusy note.

Serve with other fresh vegetables like cucumber or carrots for variety.

FAQs

Can I use regular yogurt instead of labneh?

Regular yogurt is more watery than labneh, so if you use it, strain it through a cheesecloth for several hours to thicken it into a consistency similar to labneh.

What can I substitute for Aleppo pepper?

If you don’t have Aleppo pepper, a mild chili powder or smoked paprika can provide some heat and flavor, though the unique fruity note of Aleppo will be missing.