# List of Ingredients:
→ Vegetables
01 - 2 cups snap peas, trimmed and halved on the diagonal (about 7 oz / 200 g)
02 - 6–8 radishes, thinly sliced
03 - 2 spring onions (scallions), thinly sliced
04 - 1 cup fresh mint leaves, roughly chopped (about 1 oz / 30 g)
05 - 1 cup fresh flat-leaf parsley leaves, roughly chopped (about 1 oz / 30 g)
→ Tahini Dressing
06 - 3 tablespoons tahini
07 - 2 tablespoons fresh lemon juice
08 - 1 tablespoon extra-virgin olive oil
09 - 1 tablespoon maple syrup (or honey)
10 - 2 tablespoons cold water, plus more to adjust consistency
11 - 1 clove garlic, finely minced
12 - 1/2 teaspoon fine salt
13 - Freshly ground black pepper, to taste
→ Toppings
14 - 2 tablespoons toasted sesame seeds
15 - Zest of 1 lemon (optional, for garnish)
# How-To Steps:
01 - Trim the snap peas and halve them on the diagonal. Thinly slice the radishes and spring onions. Roughly chop the mint and parsley. Combine all vegetables and herbs in a large salad bowl.
02 - In a medium bowl, whisk together tahini, lemon juice, olive oil, maple syrup, minced garlic, salt and black pepper. Gradually whisk in cold water, one tablespoon at a time, until the mixture is smooth and pourable. Adjust seasoning if necessary.
03 - Pour the dressing over the vegetables and toss gently until everything is evenly coated, taking care not to bruise the herbs.
04 - Transfer the salad to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and lemon zest if using. Serve immediately for best texture and freshness.
