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