Chock full of the best of the season. This super fresh crunchy salad is packed with veggies, herbs and a lovely zippy tahini dressing.
Ingredients
Makes 2 portions for a light meal or 4 as a side dish
2 heads gem lettuce, cut into leaves, washed and spun dry
6 radishes, washed and finely sliced
1 bunch asparagus, woody end of the stalks trimmed off and discarded, cut off the tips and finely slice the stems
75g fresh peas
100g sugar snap peas, sliced around 0.5cm at a slight angle
2 spring onions, washed and finely sliced
A good handful of pea shoots, washed
2 tbsp tahini
2-3 tbsp lemon juice to taste
1 tbsp parsley leaves, washed
1 tbsp dill (plus more for garnish)
2 leaves wild garlic or half a clove
1 tbsp mint leaves
- Looking for substitutions?
- Swap the pea shoots for lamb’s lettuce or baby spinach.
- Switch the peas or asparagus for broad beans.
- Add in some feta to bulk it up.
Recipe
- Bring a large pan of water to a rolling boil. Add the peas, sugar snaps and asparagus and cook for 30 seconds. Drain and shock in cold or ice water immediately
- Blitz together the tahini, dill, parsley, mint and garlic in a blender. Add as much water cold as necessary to reach a thick dressing consistency. Season to taste
- Mix the dressing with all the salad and veggies, top with some extra dill and a drizzle of olive oil
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