Crisp snap peas, radishes and fresh herbs in a lemony tahini dressing; bright, quick starter or light lunch.
# What You'll Need:
→ Vegetables
01 - 7 oz snap peas (about 2 cups), trimmed and halved on the diagonal
02 - 6 to 8 radishes, thinly sliced
03 - 2 spring onions, thinly sliced
04 - 1 cup fresh mint leaves, roughly chopped
05 - 1 cup 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)
# Step-by-Step Guide:
01 - Trim snap peas and halve them on the diagonal. Thinly slice radishes and spring onions. Combine snap peas, radishes, spring onions, chopped mint and parsley in a large bowl.
02 - In a medium bowl whisk together tahini, lemon juice, olive oil, maple syrup (or honey), minced garlic, salt and black pepper. Whisk in cold water one tablespoon at a time until mixture is smooth and pourable.
03 - Pour the dressing over the vegetables and toss gently with tongs or salad servers until all components are evenly coated.
04 - Transfer to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and add lemon zest if using.
05 - Serve immediately to preserve crispness, or keep dressing separate and combine just before serving if preparing ahead.
