We made this ad hoc: wash, squeeze dry, and chop ½ bunch parsley. Wash and dice one medium tomato. Dice ½ bell pepper. Wash and trim 3-4 red radishes, then cut into ½ inch half-moons. Place each vegetable in a row on a flat round bowl. Squeeze the juice of one lemon overtop, drizzle with a little olive oil, and lightly season with salt and black pepper. We served this with a heavy Middle Eastern meal that already had tahini. (Dec. 2018)
Cooking Adventures 