Monday, 18 October 2010
Ali Beggs texted me last night to say I must be reading her mind.
Radish & Broad Bean Salad w Green Tahini Sauce
Recipe by Yotam Ottolenghi. Serves 4.
500g shelled broad beans, fresh or frozen
Salt and black pepper
4. Mix with the broad beans, onion, coriander, preserved lemon, lemon juice, parsley, olive oil and cumin. Season with salt and pepper to taste.
Note: you can see from our photos we decided to add some spring peas too.
Green Tahini Sauce
150ml tahini paste
80ml lemon juice
30g flat-leaf parsley, finely chopped if making by hand
2. If making by hand, thoroughly whisk the tahini, water, lemon juice, garlic and salt together. Stir in the chopped parsley, then taste and add more salt if needed.