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

Name: Broad Bean, Fennel & Radish Salad with Lemon & Tahini Dressing
Prep time: 15 minutes + chilling
Cook time: N/A
Yield: 4 Servings
Cuisine: British
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; 75g tahini; Juice of 1 lemon; 1 clove garlic, crushed

preparation 15 minutes + chilling
cook time N/A
Serves 4

Ingredients Method

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

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.

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.