Preheat oven to 425 degrees. Wash radishes, trim off tops and cut in half.

Add radishes to a baking sheet with 1 tablespoon olive oil and a teaspoon kosher salt. Mix to combine. Roast for 18 minutes, tossing halfway through.

While radishes are roasting, make your tahini sauce. Add tahini, 2 tablespoons olive oil, about 1 teaspoon lemon zest, the juice of 1 lemon, garlic, parsley, mint, 1 teaspoon salt and ½ teaspoon black pepper to a medium bowl. Whisk together, until combined. Add in water, 1 tablespoon at a time, until desired consistency is reached.

Serve a layer of tahini sauce in a bowl, top with roasted radishes and garnish with fresh, chopped herbs (as desired).