Roast the radishes: preheat your oven to 400 degrees (you can also do this in a toaster oven to save time). Line your baking sheet with parchment. Slice each radish in half and add it to your baking sheet. Drizzle with a bit of olive oil then season with salt and pepper. Toss the radishes to evenly coat them in the oil. Put the sheet in your preheated oven and roast for 15-17 minutes or until they are just tender and beginning to turn golden on the edges.

Make the flatbread: heat a skillet over medium then add the oil. Whisk together the oat and arrowroot flours along with the ground flaxseed and salt in a bowl. Slowly whisk in the apple cider vinegar and 8 tbsp of the milk until a thick but pourable batter forms. If it seems too thick, add a tbsp more of the milk. Pour half of the batter into your heated skillet then quickly and gently spread the batter out into a round that is roughly 6 inches in diameter. Let the flatbread cook for 2-3 minutes on the first side or until the top looks dry then flip it over. Cook for 2-3 more minutes on the second side or until it looks golden brown. Remove the first flatbread and set it aside to cool before repeating the same process with the second half of the batter. (If the batter has thickened up and isn’t pourable, add another tbsp of milk)

Make the pesto: fill a large pot with water and set it over high heat. Once it comes to a boil, add the radish greens and nettles. Cook for 1 minute, then remove and drain the greens and nettles. You should have about 2 cups total. Allow the greens to cool, then add them to a blender or food processor along with the remaining ingredients. Process until you have a smooth pesto. Taste the pesto and add more salt as needed.

Assemble the flatbreads: spread a hearty layer of pesto on each, then top with the roasted radishes and edible flowers (I used wood sorrel flowers). Finish with a sprinkle of your favorite vegan or non-vegan cheese then enjoy! Makes 2 flatbreads with leftover pesto.