A zesty and nutritious salad that will brighten any meal. Coriander adds an unmistakable bold and citrusy zing, whilst flavour-enhancing flat leaf parsley gives crispness. Nutty tahini makes the dressing luxuriously smooth and creamy.
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First make the dressing: in a bowl, whisk the dressing ingredients with 75ml cold water until emulsified. Season to taste.
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.
Try with canned cannellini or flageolet beans, rinsed and drained, in place of the broad beans.
Typical values per serving when made using specific products in recipe
Energy | 1,100kJ/ 246kcals |
|---|---|
Fat | 16.3g |
Saturated Fat | 2.1g |
Carbohydrates | 15.3g |
Sugars | 4.6g |
Fibre | 10.2g |
Protein | 13.9g |
Salt | 0.3g |
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