Roasting softens mooli's peppery edge and gives it a surprisingly mellow finish. Chickpeas and spinach turn the tray into a practical warm salad rather than a side garnish.
Prep
15 min
Cook
25 min
Total
40 min
Yield
Serves 3
Sheet-panWarm saladMeal prep
Make it
Method
01
Heat the oven to 220°C. Toss radish and chickpeas with oil, cumin, chilli and a small pinch of salt.
02
Roast for 22–25 minutes, turning once, until the radish is tender and chickpeas have crisp edges.
03
Place spinach in a wide bowl and tip the hot roasted mixture over it so the leaves wilt slightly.
04
Add lemon juice and pepper, toss and serve warm.
Kitchen notes
Dry chickpeas well before roasting for better browning.
Radish leaves can be washed, chopped and folded in with the spinach when tender.
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Before you cook
Wash produce under clean running water, keep preparation surfaces clean and cook ingredients that require cooking thoroughly. Check packaged ingredients for allergens. “Healthy” here means produce-forward recipe inspiration, not medical or personalised nutrition advice.