Snap Pea Radish Tahini Salad

Crisp snap peas and radishes with herbs and a creamy tahini dressing—bright, fresh, and ready in 15 minutes.

# What You’ll Need:

→ Vegetables

01 - 200 g snap peas, trimmed and halved on the diagonal

02 - 6–8 radishes, thinly sliced

03 - 2 spring onions, thinly sliced

04 - 30 g fresh mint leaves, roughly chopped

05 - 30 g fresh parsley leaves, roughly chopped

→ Tahini Dressing

06 - 3 tbsp tahini

07 - 2 tbsp lemon juice, freshly squeezed

08 - 1 tbsp extra virgin olive oil

09 - 1 tbsp maple syrup or honey

10 - 2 tbsp cold water (more as needed)

11 - 1 clove garlic, finely minced

12 - ½ tsp salt

13 - Freshly ground black pepper, to taste

→ Toppings

14 - 2 tbsp toasted sesame seeds

15 - Lemon zest (optional, for garnish)

# Step-by-Step Guide:

01 - Prepare all vegetables: trim snap peas, and thinly slice radishes and spring onions. Place in a large salad bowl with mint and parsley.

02 - For the dressing: Whisk together tahini, lemon juice, olive oil, maple syrup (or honey), minced garlic, salt, and black pepper in a small bowl. Gradually whisk in water, one tablespoon at a time, until smooth and pourable.

03 - Pour dressing over the salad and toss gently until vegetables are coated.

04 - Transfer to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and lemon zest, if desired.

05 - Serve immediately for maximum freshness.

# Expert Tips:

01 -

The creamy tahini dressing brings all the vegetables together in a silky finish that feels a little bit special every time.
It makes a stunning starter but also stands tall as an easy, no-cook lunch—especially when life gets too busy for stovetops.

02 -

Once, I tried making this salad ahead—the veggies got soggy fast, so now I always keep the dressing and greens separate until the last minute.
Toasting the sesame seeds right before serving makes the whole kitchen smell wonderful—and they taste 100x better than untoasted.

03 -