1 tablespoon Lee’s Ghee (Plain Jane or Brown Butter)
1 tablespoon sliced spring garlic
1 cup radishes, halved
½ cup snap peas, sliced
Salt and pepper, to taste
In a small bowl, mix together the coconut yogurt, lemon juice and mint. Season with salt and pepper. Set aside.
In a small pan over medium-low heat, melt the ghee. Add the spring garlic and sauté for 1 minute until fragrant and soft. Increase the heat to medium and add the radishes. Sauté for 5 minutes until slightly tender. Season with salt and pepper.
To serve, put a large dollop of the coconut dressing on the bottom of a serving plate. Add the snap peas and sautéed radishes. Drizzle with any leftover ghee from the pan and enjoy!