Grilled Radishes with Creamy Jalapeño Dipping Sauce
Transform humble radishes into a smoky, caramelized spring appetizer that will surprise and delight your guests. The cool, creamy jalapeño dipping sauce perfectly balances the mellow sweetness of grilled radishes.
Ingredients
- 500g fresh radishes with greens attached
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 150g sour cream
- 60g mayonnaise
- 1 fresh jalapeño, seeds removed and finely minced
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, finely chopped
- 1 small clove garlic, minced
- 1/4 teaspoon cumin
Instructions
Preheat your grill to medium-high heat, approximately 200°C.
Trim the radishes, leaving about 2cm of the green stems attached for easy handling. Halve any large radishes lengthwise.
In a large bowl, toss the radishes with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
While the grill heats, prepare the dipping sauce by combining sour cream, mayonnaise, minced jalapeño, lime juice, cilantro, garlic, and cumin in a small bowl. Mix well and refrigerate until serving.
Place the radishes directly on the grill grates or use a grill basket to prevent smaller ones from falling through.
Grill the radishes for 4-5 minutes per side, turning occasionally, until they develop char marks and become tender when pierced with a fork.
Remove the grilled radishes from the heat and arrange on a serving platter.
Serve immediately with the chilled jalapeño dipping sauce on the side, garnished with extra cilantro if desired.
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