In our school canteens and restaurants in the third week of May, we will offer a light lunch full of flavor from the first spring vegetables. Roasted radishes and young potatoes with thyme and cottage cheese.

Roasting radishes sweetens them and brings out their spicy notes. And why shouldn't we forget radishes? In addition to the content of a number of vitamins (E, D, C, B6, beta-carotene, etc.), they are also full of minerals (sodium, iron, manganese, etc.).

The May edition of Primirest GastroCalendar (poster available in CZ only)