Crisp snap peas, radishes and herbs tossed in a creamy tahini-lemon dressing for a bright, quick spring dish.
# What You'll Need:
→ Vegetables
01 - 200 g snap peas, trimmed and halved on the diagonal
02 - 6–8 radishes, thinly sliced
03 - 2 spring onions, thinly sliced
04 - 30 g fresh mint leaves, roughly chopped
05 - 30 g fresh parsley leaves, roughly chopped
→ Tahini Dressing
06 - 3 tbsp tahini
07 - 2 tbsp lemon juice, freshly squeezed
08 - 1 tbsp extra virgin olive oil
09 - 1 tbsp maple syrup or honey
10 - 2 tbsp cold water (more as needed)
11 - 1 clove garlic, finely minced
12 - ½ tsp salt
13 - Freshly ground black pepper, to taste
→ Toppings
14 - 2 tbsp toasted sesame seeds
15 - Lemon zest (optional, for garnish)
# Directions:
01 - Prepare all vegetables: trim snap peas, and thinly slice radishes and spring onions. Place in a large salad bowl with mint and parsley.
02 - For the dressing: Whisk together tahini, lemon juice, olive oil, maple syrup (or honey), minced garlic, salt, and black pepper in a small bowl. Gradually whisk in water, one tablespoon at a time, until smooth and pourable.
03 - Pour dressing over the salad and toss gently until vegetables are coated.
04 - Transfer to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and lemon zest, if desired.
05 - Serve immediately for maximum freshness.
