Crisp snap peas and radishes with mint, parsley and a silky tahini-lemon dressing - light, fresh spring fare.
# What You’ll Need:
→ Vegetables
01 - 7 oz (about 2 cups) snap peas, trimmed and halved on the diagonal
02 - 6–8 radishes, thinly sliced
03 - 2 spring onions, thinly sliced
04 - 1 oz (about 1 cup) fresh mint leaves, roughly chopped
05 - 1 oz (about 1 cup) fresh parsley leaves, roughly chopped
→ Tahini Dressing
06 - 3 tablespoons tahini
07 - 2 tablespoons fresh lemon juice
08 - 1 tablespoon extra virgin olive oil
09 - 1 tablespoon maple syrup or honey
10 - 2 tablespoons cold water (add more as needed for consistency)
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 - Lemon zest, optional, for garnish
# Directions:
01 - Trim snap peas and halve them on the diagonal; thinly slice radishes and spring onions. Combine snap peas, radishes, spring onions, mint and parsley in a large bowl and gently toss to mix.
02 - In a medium bowl, whisk together tahini, lemon juice, olive oil, maple syrup (or honey), minced garlic, salt and black pepper until thick and homogeneous.
03 - Whisk in cold water one tablespoon at a time until the dressing is smooth and pourable but still coats the vegetables.
04 - Pour the dressing over the vegetables and toss gently with a large spoon or salad tongs until all components are evenly coated.
05 - Transfer to a serving platter or divide into individual bowls, sprinkle with toasted sesame seeds and, if using, lemon zest. Serve immediately for best texture and flavor.
