radish and broad bean salad with green tahini dressing

as the weather improves my attention turns to salads which are delicious and robust enough to be the focus of a meal or that we can have in the place of rice, pasta or bread, with something such as roasted harissa-smeared chicken thighs.

when it comes to salads i have plenty of old favourites but the publication of the new ottolenghi cookery book has been the perfect opportunity to try some new dishes. this radish and broad bean salad with green tahini sauce was perfection itself and will be a regular feature on my table.

broad beans are an old favourite and once you decide that the double-podding of the beans is relaxing rather than tedious, it is an absolute dream to pull together. the radishes add a crunchy contrast and the herby tahini dressing is great both on the salad, or with an accompaniment such as lamb cutlets.

this dish is part of vegetables, beautiful vegetables, my tribute to national vegetarian week which is currently underway in the uk.

ottolenghi radish and broad bean salad (serves four as a side dish)

for the green tahini sauce:

150ml tahini paste

80ml lemon juice

150ml water

2 cloves garlic, crushed

30g flat leaf parsley, chopped

½ tsp salt

for the salad:

500g shelled broad beans (frozen are fine)

350g small radishes

half a red onion, very thinly sliced

2 tablespoons coriander, chopped

30g preserved lemon, finely chopped

juice of 2 lemons

2 tablespoons flat-leaf parsley, chopped

3 tablespoons olive oil

1 teaspoon ground cumin

salt and black pepper

4 thick pitta breads (optional)

first prepare the sauce - you'll need only 200ml, so save any excess for another use. put all the ingredients bar the parsley in a food processor and whizz until smooth. the mix should be creamy; if it's too thick, add water to loosen. add the parsley, blend for a second or two, and check seasoning.

put the beans in a pan of boiling water and simmer for a minute or two. drain, refresh in cold water, then remove the skins by gently squeezing with your fingertips. set aside.

cut each radish into six wedges and mix with the beans, onion, coriander, preserved lemon, lemon juice, parsley, oil and cumin. season. pile a mound of salad in one corner of each plate, pour the tahini sauce into a bowl and stand next to the salad. set a pitta alongside.

Comments

[Joanna]

I'm trying SO hard not to buy that book ... you'll either have to post all the recipes, or no more, otherwise I'll be straight down to the bookshop ;)

Thanks for sharing
Joanna

[mary]

Wow that's such a beautiful and delicious looking salad. I love tahini dressings too.

[abby]

joanna - the guardian publish an ottolenghi recipe each week and they are available online. there is also an extract of recipes from the book here: http://lifeandhealth.guardian.co.uk/experts/yotamottolenghi/story/0,,2274456,00.html

mary - this is the nicest tahini dressing i've had!

[Meeta]

This looks so colorful and healthy. I hope you got my entry for the event!

[Kalyn]

Everything about this sounds perfect! I can't find fava beans anywhere but I think edamame would be good in this.

[abby]

thanks meeta, i did!

kalyn - i'm sure edamame will be fabulous!

[hesslei]

Ingredients :

250g (8oz) shelled broad beans
1 lettuce
1 bunch of spring onions
2 tbspn fresh parsley
2 medium tomatoes

For the dressing:
2 tbspn red wine vinegar
6 tbspn olive oil
1 tspn mustard
salt and pepper

Instructions

1. Steam the broad beans for ten minutes until tender. Leave to cool

2. Shred the lettuce and mix with the chopped spring onions and chopped parsley. Slice the tomatoes and add to the salad.

3. Combine the dressing ingredients in a screw-topped jar and shake vigorously to mix.

4. Pour over the salad and mix in the broad beans.


-------------------------------
hesslei......

[abby]

thanks hesslei - that sounds very nice :)