Spring is here and radishes are one of the first sprouts of the season. They give a refreshing bitter boost to any lunch. This pita took less than five minutes to prepare. It’s naan I heated in the oven for 3 minutes, spread cream cheese and chobani plain Greek yogurt, then added shredded carrots and radishes. Slathering this with pink beet hummus adds aesthetic to this already beautiful lunch and topping with peanuts gives it a little crunch. Bon appétit!