Snap Pea Radish Tahini Salad

# What You Need:

→ Vegetables

01 - 7 oz snap peas, trimmed and halved on the diagonal

02 - 6–8 radishes, thinly sliced

03 - 2 spring onions (scallions), thinly sliced

04 - 1 oz fresh mint leaves, roughly chopped

05 - 1 oz fresh parsley leaves, roughly chopped

→ Tahini Dressing

06 - 3 tablespoons tahini

07 - 2 tablespoons freshly squeezed lemon juice

08 - 1 tablespoon extra-virgin olive oil

09 - 1 tablespoon maple syrup or honey

10 - 2 tablespoons cold water, plus more as needed to thin

11 - 1 clove garlic, finely minced

12 - 1/2 teaspoon salt

13 - Freshly ground black pepper, to taste

→ Toppings

14 - 2 tablespoons toasted sesame seeds

15 - Zest of 1 lemon (optional)

# Steps:

01 - Trim snap peas and halve them on the diagonal; thinly slice radishes and spring onions. Place all vegetables in a large mixing bowl and add the chopped mint and parsley.

02 - In a medium bowl, whisk together tahini, lemon juice, olive oil and maple syrup (or honey). Add minced garlic, salt and pepper, then whisk in cold water one tablespoon at a time until the dressing becomes smooth and pourable.

03 - Pour the dressing over the vegetables and toss gently with tongs or salad servers until the snap peas, radishes and herbs are evenly coated.

04 - Transfer the dressed salad to a serving platter or divide among individual bowls. Sprinkle toasted sesame seeds and lemon zest over the top.

05 - Serve immediately to preserve crispness, or keep dressing separate and combine just before serving if preparing ahead.

# Expert Advice:

01 -

The tahini dressing clings to every bite, making even simple veggies taste gourmet.
It only takes fifteen minutes, so you can pull it together even on the busiest day.

02 -

If you add all the water to the dressing at once, it can seize up and turn pasty—add slowly while whisking.
Letting the veggies sit in the dressing for too long will dull their crunch, so always dress just before serving.

03 -