Peel and grate the radish, sprinkle with salt (1), leave for 3-4 min, then squeeze out the juice. Garnish a serving dish all around with orange or possibly grapefruit slices, pile radish in the center. Peel garlic and crush with salt (2). Add tahini. Stir through with orange or possibly grapefruit juice and mix everything together well. If necessary, use a little more water or juice.
Pour over the leaf salad, garnish with the olives and bring to the table.
(*) Tahina paste is an oily paste made from crushed sesame seeds. Available in Turkish stores.
Info: This recipe originated in Adana in southern Anatolia and is a popular side dish for Icli Köfte.
Assume that a five-course Turkish menu is planned. If the menu consists of fewer courses, the mass per person can be increased.