Roasted radishes on whipped tahini

Preheat the oven to 200°C, gas mark 6. Arrange the radishes in a large roasting tin in 1 layer, then crush 4 garlic cloves and add them. Season, sprinkle over the paprika and drizzle with 2 tbsp oil. Toss together to coat, then roast for 30-35 minutes. Halfway through, stir in the salad onions and cook until everything is light golden.

Meanwhile, put the tahini in a small bowl or jug. Crush and add the remaining garlic clove. Add the lemon juice; season. Add the ice cubes, the remaining 2 tbsp oil and 4 tbsp cold water, then whizz with a stick blender until you have a pale, whipped dressing. You may need to add 1-2 tbsp more water as you go. It should be creamy and thick. Taste and season if needed, then spread on a serving plate. When the radishes are ready, pile onto the whipped tahini, scatter over the coriander leaves and sprinkle over the sesame seeds to serve.