Method

• 1.
  Using a mortar and pestle, lightly pound the radishes, adding them 1 at a time, until coarsely crushed. Transfer to a large bowl with basil, parsley, mint and 3 large pinches of salt flakes, then, using your hands, rub the herbs and salt into the radish to combine.
• 2.
  Using the same mortar and pestle, pound the parmesan until roughly crumbled. Add to radish mixture and, using your hands again, combine until a little of the parmesan is incorporated, leaving remaining parmesan in small pieces. Add feta, oil and lemon juice, and toss well to combine. Season, then set aside until needed.
• 3.
  Heat a barbecue or a chargrill pan to medium heat. In batches if necessary, add bread slices and cook for 1-2 minutes each side or until golden and toasted.
• 4.
  Spread toasts with radish mixture and serve immediately.