It's the perfect time of year for this garden treat. Radishes are in season and watercress is readily available for foraging.
1 dash olive oil
2-3 radishes, sliced thin
1 piece toast
1 teaspoon vegan cream cheese
1 teaspoon Dijon mustard
1 piece red leaf lettuce, sliced
zest of 1/2 lemon
1 teaspoon sliced scallions
1-2 large springs watercress (sub arugula if unavailable)
In a small skillet, warm oil for one minute and add sliced radishes. Saute over medium-low heat about 3-5 minutes, until edges are browned and radishes are almost translucent. Set aside.
Smear the vegan cream cheese and Dijon mustard on the toast. Arrange sliced leaf lettuce, lemon zest, scallions, radishes and watercress as artfully as desired on top. Serve with tea.