Goat Cheese on Radish Carpaccio

Ingredients

• 2 handfuls fresh herbs (e.g., thyme, rosemary, lemon balm, basil)
• 1 tbsp almond kernels
• ½ tsp honey
• 1 tbsp Lemon Juice
• 3 tbsp olive oil
• Sea salt
• black pepper
• 100 g white radishes
• 200 g red radishes
• 4 pieces goat cheese (about 80 g each)

Instructions

1. 1.

   First, rinse the herbs for the pesto, shake dry and pluck leaves. Set aside a few leaves for garnish. Blend the remaining herbs with almonds, honey, lemon juice and 2 tbsp olive oil until smooth. Season with salt and pepper.

2. 2.

   Wash, trim, and slice both types of radishes into thin rounds or half-moons. Arrange them slightly overlapping on plates and season with salt and pepper. Let them sit in water for about 10 minutes, then pat dry lightly.

3. 3.

   Line a baking sheet with parchment paper. Brush the goat cheese pieces with the remaining oil and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) on the grill setting for about 5 minutes until just golden brown.

4. 4.

   Place the baked goat cheese on top of the radish slices, spread the pesto over it, and garnish with the leftover herbs before serving.