Crisp snap peas, radishes and herbs tossed in a creamy tahini-lemon dressing for a bright, quick spring dish.
# What You'll Need:
→ Vegetables
01 - 2 cups snap peas, trimmed and halved on the diagonal
02 - 6 to 8 radishes, thinly sliced
03 - 2 spring onions (scallions), 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 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 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)
# How to Make It:
01 - Trim snap peas and halve them on the diagonal. Thinly slice radishes and spring onions. Roughly chop mint and parsley, then transfer all vegetables and herbs to a large salad bowl.
02 - In a medium mixing bowl, whisk together tahini, lemon juice, olive oil, maple syrup (or honey), minced garlic, salt and pepper until smooth.
03 - Whisk in cold water one tablespoon at a time until the dressing reaches a smooth, pourable consistency; adjust seasoning to taste.
04 - Pour the dressing over the prepared vegetables and toss gently with a large spoon or salad tongs until the peas, radishes and herbs are evenly coated.
05 - Transfer to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and lemon zest if using, and serve immediately for best texture and flavor.
