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Peppery radishes are delicious when eaten with a pinch of rock salt, but this healthy recipe goes a little further and roasts them with a drizzle of olive oil
Heat oven to 180C/160C fan/gas 4. Remove the leaves from the radishes and if they are nice and fresh, set aside. Halve the radishes and tip into a roasting tin with the olive oil.
Roast for 20 mins until shrivelled and softened, then remove from the oven. Season with salt, toss with some of the leaves to wilt and serve.
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