Broad bean, fennel & radish salad with lemon & tahini dressing

2 of your 5 a day
Low in saturated fat 

  • Vegetarian


500g frozen essential Waitrose Baby Broad Beans, defrosted and skins removed (double podded)
200g pack essential Waitrose Radishes, each cut into 6 wedges
½ red onion, finely sliced
28g pack Cooks’ Ingredients Coriander, finely chopped
1 small preserved lemon, drained, flesh discarded, rind finely chopped
1 fennel bulb, finely sliced
Juice of 1 lemon
25g pack Cooks’ Ingredients Flat Leaf Parsley, leaves chopped
1 tbsp olive oil
1 tsp ground cumin

75g Cooks’ Ingredients Tahini
Juice of 1 lemon
1 clove garlic, crushed


1. First make the dressing: in a bowl, whisk the dressing ingredients with 75ml cold water until emulsified. Season to taste.

2. Mix all the salad ingredients together in a large mixing bowl. Drizzle with the lemon and tahini dressing, toss well, then chill in the fridge until needed.  

Cook's tipTry with canned cannellini or flageolet beans, rinsed and drained, in place of the broad beans.  

Broad bean, fennel, radish salad with lemon tahini dressing
  • Preparation time: 15 minutes + chilling
  • Total time: 15 minutes + chilling

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,100kJ
Fat 16.3g
Saturated Fat 2.1g
Carbohydrate 15.3g
Sugars 4.6g
Protein 13.9g
Salt 0.3g
Fibre 10.2g

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5 stars

Average user rating Based on 1 rating

This recipe was first published in Thu Jan 14 14:46:00 GMT 2016.