2-3 heads of pak choi (Waewae Permaculture)
2-3 Tbsp garlic infused olive oil (Dunford Grove)
2 small red onions (Oamaru Organics)
2-3 radishes (Oamaru Organics)
1/4 cup sunflower seeds
1 tsp olive salt (Dunford Grove)
Wash and cut length ways the pak choi and cut red onions into quarters with the end left on halves, so they keep together. Heat garlic oil in a large fry and cook red onion first, then batches of pak choi. Place on a board. To toast the sunflower seeds, use the same pan (just wipe out with a paper towel) add the sunflower seeds and then the olive salt. Toss over the heat until they start to turn golden, then sprinkle the seeds over the pak choi.
Serve on a wooden board as a side or as a main. Grate over the fresh radish to garnish.
Recipe by: Amy Dougherty