The best Spring recipe to impress your friends

Spring is in the air

And with it…. a bounty of fresh vegetables, herbs and flavours.


A spring recipe by Chef Felix Zhou from Beach Bay Cafe in Vancouver, Canada to get your perky and ready for Spring Farmers Markets popping up around the country.

Spring Radish with Kalamata Olive Soil and Tarragon Oil


Kalamata Olive Soil:

Olives, pitted


Dehydrate until completely dry. With a knife, finely chop olives.


Golden Mix:

80g Ground Almonds

60g Turbinado Sugar


Preheat oven to 325°F/140℃.

Combine ground almonds and sugar and place on a baking sheet. Toast in oven until golden.


Tarragon Oil:

120g Tarragon Leaves

80g Flat Leaf Parsley

350g Canola Oil


In a blender, combine tarragon, parsley, and oil and blend well. Pour contents into a bowl and immerse into an ice bath to maintain vibrant colour.



Red Radish

Jade Radish

Ninja Radish

Watermelon Radish

French Breakfast Radish

Icicle Radish

Lemon Juice

Sea Salt


Wash and cut radishes into uniformly shaped and sized pieces. Set aside half of the radish mix. On a flattop grill or griddle, char one half of the radish mix. In a bowl, combine the raw radishes with the charred radishes and dress with tarragon oil, lemon juice, and salt. Finish with a sprinkling of olive soil mix and an extra drizzle of tarragon oil. Garnish with fresh herbs.



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