Blanch the whole radishes (clean and stemless) in boiling water with a little salt, a minute or a minute and a half, and quickly cool, with very cold water or on ice. When they don’t burn, cut them in half or in quarters if they are very large.
Finely chop the spring onion stems (or use a couple of small shallots) and finely chop or mince the garlic. Wash and dry the herbs, tomatoes and lemon. Heat a good griddle or non-stick frying pan and grease with a bit of oil.
Arrange the radishes cut side down and let them brown for about five minutes. Add the spring onion, garlic and herbs, and sauté another four or five minutes. Add the tomatoes, season with salt and pepper and drizzle with the juice of a lemon and honey.
Cook the whole over high heat for a few more minutes until the tomatoes begin to be well browned or even “explode”. Garnish with lemon zestchopped fresh parsley and toasted almonds and serve.