Monday, 18 October 2010

ottolenghi's radish & broad bean salad

Ali Beggs texted me last night to say I must be reading her mind.

First she was after a banana cake recipe, and I posted my banana bread on the blog.

Next she was planning dinner at Efendy, and I had posted my glorious Let’s Do Brunch experience.

She was starting to wonder what was going on, so she texted me to double check I wasn’t cooking broad beans too . . .

Well, now that you mention it . . . . .

This happens to be one of the best salads I’ve eaten in a long time and it comes from my favourite cookbook of the moment, Ottolenghi.

The recipes inside this book are so special. The ingredients are (mostly) easy to find and cheap to buy yet the way they’re put together and the flavours that surround them seem fresh and vibrant and unique.

This salad is a perfect example, using common ingredients in a unique combination which (most importantly!) tastes delicious.

Please do try it.

You too Ali Beggs!

Radish & Broad Bean Salad w Green Tahini Sauce

Recipe by Yotam Ottolenghi. Serves 4.

500g shelled broad beans, fresh or frozen
350g small radishes
½ red onion, very thinly sliced
2 tablespoons finely chopped coriander
30g preserved lemon, finely chopped
Juice of 2 lemons
2 tablespoons chopped flat-leaf parsley
3 tablespoons olive oil
1 teaspoon ground cumin
4 thick pita breads
Salt and black pepper
200ml Green tahini sauce (see below)


1. Place the broad beans in a pan of boiling water and simmer for 1–2 minutes, depending on size.

2. Drain through a large colander and rinse in plenty of cold water to refresh them. Remove the beans from their skins by gently squeezing each one with your fingertips.

3. Cut the radishes into 6 wedges each.

4. Mix with the broad beans, onion, coriander, preserved lemon, lemon juice, parsley, olive oil and cumin. Season with salt and pepper to taste.

5. To serve, pile a mound of salad in one corner of each serving plate, pour the tahini sauce into a small bowl and stand it next to the salad. Serve with pita bread.

Note: you can see from our photos we decided to add some spring peas too.

Green Tahini Sauce

150ml tahini paste
150ml water
80ml lemon juice
2 garlic cloves, crushed
½ teaspoon salt
30g flat-leaf parsley, finely chopped if making by hand


1. If using a food processor or a blender, process together all the ingredients except the parsley until creamy and smooth. If it is too thick, add more water. Add the parsley and turn the machine on again for a second or two. Taste for seasoning.

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.

This is my contribution to Weekend Herb Blogging, this week hosted by Chris from Mele Cotte.

1 comment:

  1. I'm cooking my way through Plenty at the moment. Ottolenghi's divine inspiration. Have you tried the quinoa and pistachio salad in the first book? Heaven.


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