1 bunch of small radishes
Baby Kale or other micro green
Naan or other flatbread
Quarter the radishes. Toss them with a little olive oil, sea salt and cracked black pepper. With the grill on medium to med-low, scatter the radishes on a veggie tray made for the grill and close the lid. Turn, occasionally, until they’re tender and brown in spots.
Heat the naan by turning it over the grill grates a few times while the radishes cook.
While the radishes are cooking, dress your greens. Simply toss them with a tiny bit of good quality extra virgin olive oil, a small squeeze of lemon and a pinch of salt.
Pull the warmed naan off the grill and spread ricotta over the top of the naan. There doesn’t need to be a super thick layer, just enough to hold everything in place. Arrange the radishes on top. Crumble goat cheese on top of that. Drizzle a tiny bit of honey over the whole flatbread. We’ve found that even little spooned droplets of honey on top are perfect. It gives you sweet bites mixed with bites that are purely savory.
Put the flatbread back on the grill at medium heat, right on the grates. If the flames lick the bottom of the bread a little and char it, that’s even better. Close the lid. and let it cook for a couple of minutes. You’re just going for a warmed-through and melty effect here.
Pull the flatbread off the grill and sprinkle with chopped chives. Top with a handful of greens.
This recipe is from Issue No. 4. To get your own copy, subscribe here. Also included in No. 4: a free hand-lettered print just for you and a set of recipe cards, as well as loads of inspiring articles!