2 pounds Bok Choy
4 each Mixed Radishes
1 each Lemon, cut in half and seeded
½ cup Decimal Place Feta Cheese
¼ cup Canola Oil
1 teaspoon Fresh Thyme
- Set the grill for 400 degrees direct heat.
- Grill the lemon halves, cut side down, for 5 minutes, or until they get a dark char. Place them on a plate to reserve any juices.
- Crumble the feta cheese into a large mixing bowl. Squeeze one lemon half over the cheese and stir in the oil and thyme. Season with salt and pepper.
- Grill the bok choy for 2 minutes per side. Remove from the grill and roughly chop into bite size pieces. Slice the radishes paper thin and add the bok choy and radishes to the vinaigrette. Toss to combine and serve with the second lemon half on the plate.