A bright mix of snap peas, radishes, herbs and a creamy tahini-lemon dressing finished with toasted sesame.
# What You'll Need:
→ Vegetables
01 - 2 cups (about 7 oz) snap peas, trimmed and halved on the diagonal
02 - 6–8 radishes, thinly sliced
03 - 2 scallions (spring onions), thinly sliced
04 - 1 cup (about 30 g) fresh mint leaves, roughly chopped
05 - 1 cup (about 30 g) fresh flat-leaf 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, plus more as needed
11 - 1 garlic clove, finely minced
12 - 1/2 teaspoon salt
13 - Freshly ground black pepper, to taste
→ Toppings
14 - 2 tablespoons toasted sesame seeds
15 - Lemon zest, for garnish (optional)
# Cooking Steps:
01 - Trim snap peas and halve them on the diagonal. Thinly slice radishes and scallions. Roughly chop mint and parsley. Combine all vegetables and herbs in a large bowl.
02 - In a medium bowl, whisk tahini, lemon juice, olive oil, maple syrup (or honey), minced garlic, salt and black pepper until combined. Add cold water one tablespoon at a time and whisk until the dressing is smooth and pourable.
03 - Pour the dressing over the vegetables and gently toss with tongs or salad servers until everything is evenly coated. Adjust seasoning with salt, pepper or a splash more lemon juice if needed.
04 - Transfer the dressed salad to a serving platter or individual bowls. Sprinkle toasted sesame seeds over the top and grate lemon zest if using.
05 - Serve immediately for best texture and freshness, or keep dressing separate and combine just before serving if preparing ahead.
