Peas and baby leaf green with tahini dressing

  • Preparation time: 10 minutes
  • Cooking time: 5 minutes
  • Total time: 15 minutes

Serves: 4 as a side


1 small garlic clove
25g flat leaf parsley
2 tbsp tahini paste
½ lemon, juice
1 tbsp olive oil
1 tsp sesame oil
1 tsp maple syrup (or honey)
500g fresh peas in the pod, shelled (about 200g shelled weight
200g pack baby leaf greens, coarsely shredded
1 tsp sesame seeds, toasted


1. Put the garlic and parsley in a small food processor and whizz until finely chopped. Add the tahini, lemon juice, olive and sesame oils, maple syrup (or honey) and 3 tbsp cold water. Season and whizz to a smooth sauce.

2. Cook the peas and greens in a large pan of boiling water for 2 minutes. Drain well and transfer to a serving platter. Drizzle over the tahini dressing, sprinkle with the toasted sesame seeds and serve warm. SF