Tahini Dressed Salad

Here’s a simple, crunchy midweek salad. Takes just minutes of chopping to put together, and pairs well with chicken thighs straight off the barbecue, or grilled.

The radish and chilli gives the salad a little kick, but the sweetness of the apple and the herbs come through.

Play around with the dressing – I prefer my dressing on the acidic side so usually add more vinegar than the recipe states. And then the tahini gives it a wonderful middle-eastern flavour, and emulsifies the dressing perfectly.

Starting at the end:

  • 2 tbsp sesame seeds, roasted in a dry pan

Toast the sesame seeds in a dry pan, then set aside.

The salad:

  • 3 large carrots
  • 10 radishes
  • 2 red chilies, de-seeded
  • 1 apples
  • 1 handful fresh parsley
  • 1 handful fresh mint

Slice your carrots, radish, apples and chillies into matchstick-sized batons – throw these in a bowl. Roughly chop the mint and parsley. Toss the salad.

The dressing:

  • 2 tbsp sherry or red wine vinegar
  • 4 tbsp olive oil
  • 1 tbsp tahini
  • sea salt
  • freshly ground black pepper

Whisk together the ingredients for the dressing until emulsified.

To serve:

Pour over the salad, toss thoroughly, and serve with the sesame seeds sprinkled over the top.

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