Radish and Broad Bean Salad

Serves: 4
Time: 20-30 mins
Source: Ottolenghi cookbook

The broad beans can be served with or without skins, if using frozen, boil them al dente, run under cold water then see you prefer with or without. Shouldn't taste floury/mealy, should be still fresh. Serve the green tahini sauce in a bowl alongside.

Serves 4

• 500g shelled broad beans, fresh or frozen
• 350g small radishes, topped, tailed, into 6 wedges
• 1/2 red onion, very thinly sliced
• 2 tbsp finely chopped coriander
• 30g preserved lemon, finely chopped
• juice of 2 lemons
• 2 tbsp chopped flat-leaf parsley
• 3 tbsp olive oil
• 1 tsp ground cumin
• 200ml Green tahini sauce (see below)
• 4 thick pita breads
• salt and black pepper

For the Green tahini sauce

Should be creamy, smooth, like runny honey, only add enough water to get there.

• 75ml tahini paste
• up to 75ml water
• 40ml lemon juice
• 1 garlic clove, crushed
• 1/4 tsp salt
• 15g flat-leaf parsley, finely chopped if making by hand