Tomato Slabs w/Poached Radishes, Butter + Tarragon Sunflower Seed Rig

• ½ cup [125 ml] white wine
• Salt
• 10 radishes

In a small pot, bring 1 cup [250 ml] of water, the wine, and a couple of pinches of salt to a boil. Add the radishes and poach until just starting to mellow in color, about 3 minutes. Add the chickpeas and cook until bright green, about 3 minutes. Add the butter to the liquid to melt and coat the vegetables. Adjust the seasoning as desired.

Spoon