Broad Bean, Fennel & Radish Salad with Lemon & Tahini Dressing

500g baby broad beans, skins removed (double podded)

200g radishes, each cut into 6 wedges

½ red onion, finely sliced

28g coriander, finely chopped

1 small preserved lemon, drained, flesh discarded, rind finely chopped

1 fennel bulb, finely sliced

Juice of 1 lemon

25g pack flat leaf parsley, leaves chopped

1 tbsp olive or rapeseed oil

1 tsp ground cumin

For the dressing:

75g tahini

Juice of 1 lemon

1 clove garlic, crushed