Purple Daikon Coconut Yogurt Toast with Peanut Salsa

¼ cup chopped toasted unsalted peanuts 

¼ cup finely chopped scallions

2 garlic cloves, finely chopped

¼ cup sweet chili sauce (such as Mae Ploy)

Zest and juice of 2 limes

¼ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper, plus more as needed

1 cup full fat coconut yogurt

4 thick slices country style bread, toasted in a pan with olive oil

1 medium purple daikon radish, cut into thin slices with a mandolin or sharp knife

¼ teaspoon Maldon sea salt

1 cup cilantro leaves with tender stems