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

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

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

    2 of your 5 a day
    Low in saturated fat 

    • Vegetarian
    • 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.  

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


    Average user rating

    5 stars