Broad bean, fennel & radish salad with lemon & tahini dressing

Name: Broad bean, fennel & radish salad with lemon & tahini dressing
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 500 g frozen essential Waitrose Baby Broad Beans, defrosted and skins removed (double podded); 200 g essential Waitrose Radishes, each cut into 6 wedges; ½ red onion, finely sliced; 28 g Cooks' Ingredients Coriander, finely chopped; 1 small preserved lemon, drained, flesh discarded, rind finely chopped; 1 fennel bulb, finely sliced; 1 lemon, juice only; 25 g Cooks' Ingredients Flat Leaf Parsley, leaves chopped; 1 tbsp olive oil; 1 tsp ground cumin

A zesty and nutritious salad that will brighten any meal. Coriander adds an unmistakable bold and citrusy zing, whilst flavour-enhancing flat leaf parsley gives crispness. Nutty tahini makes the dressing luxuriously smooth and creamy.

5 out of 5 stars(1) Rate this recipe

VegetarianHealthyLow in saturated fat2 of your 5 a day

Serves4
CourseSide
Prepare15 mins
Cook-
Total time15 mins
PlusChilling

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500g frozen essential Waitrose Baby Broad Beans, defrosted and skins removed (double podded)
200g essential Waitrose Radishes, each cut into 6 wedges
½ red onion, finely sliced
28g Cooks' Ingredients Coriander, finely chopped
1 small preserved lemon, drained, flesh discarded, rind finely chopped
1 fennel bulb, finely sliced
1 lemon, juice only
25g Cooks' Ingredients Flat Leaf Parsley, leaves chopped
1 tbsp olive oil
1 tsp ground cumin

FOR THE DRESSING

75g Cooks' Ingredients Tahini
1 lemon, juice only
1 clove/s garlic, crushed

First make the dressing: in a bowl, whisk the dressing ingredients with 75ml cold water until emulsified. Season to taste.
Mix all the salad ingredients together in a large mixing bowl. Drizzle with the lemon and tahini dressing, toss well, then chill in the fridge until needed.