Broad Bean, Fennel & Radish Salad with Lemon & Tahini Dressing
15 minutes + chilling prep, N/A cook
Serves 4
Ingredients
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
Method
First make the dressing: in a bowl, whisk the dressing ingredients with 75ml cold water until emulsified. Season to taste.
Mix all the salad ingredients together in a large mixing bowl. Drizzle with the lemon and tahini dressing, toss well, then chill in the fridge until needed.
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