Broad Bean Salad
250 g broad beans Cooked and double-podded. The weight is for podded beans before cooking and double podding. You will need approx. 750g-1kg (26-35oz) of broad beans still in their pods.
1 zucchini Topped, tailed, cut in half lengthwise and then each half thinly sliced.
200 g radishes Topped, tailed and thinly sliced.
½ long English cucumber Cut in half lengthwise and each half thinly sliced.
2 green onions (scallions) Thinly sliced.
handful of fresh coriander (cilantro) or parsley
drizzle of Extra Virgin Olive Oil to taste
squeeze of fresh lemon juice to taste
salt and pepper to taste
50 g tahini
3-5 tablespoon ice cold water adjust water depending on how thick or thin you want your dressing
3 tablespoon lemon juice
1 tablespoon maple syrup adjust according to your taste
Prepare vegetables as per instructions above and put in a large bowl.
Add a drizzle of lemon juice, drizzle of extra virgin olive oil, some freshly ground pepper and salt.
Next, add chopped coriander (cilantro) or any other fresh herb you're using and give it all a good mix. Set aside as you prepare the dressing.
To prepare tahini dressing, put tahini in a bowl together with lemon juice and give it a little whisk. The mixture will be pretty stiff at this point.
Slowly, start adding ice cold water (a bit at a time) and continue whisking until the mixture starts emulsifying and getting nice and smooth. The amount of water you add will depend on how thick or thin you want your dressing to be.
Sweeten to taste with maple syrup or your favorite liquid sweetener and a touch of salt and pepper if required.
Pour the dressing over the salad and give it a good mix.
Serve and enjoy!