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

2 of your 5 a day
Low in saturated fat 

  • Preparation time: 15 minutes + chilling
  • Total time: 15 minutes + chilling

Serves: 4


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.