# What You’ll Need:
→ Vegetables
01 - 7 oz (about 1 1/2 cups) snap peas, trimmed and halved on the diagonal
02 - 6 to 8 radishes, thinly sliced
03 - 2 spring onions (scallions), thinly sliced
04 - 1 cup fresh mint leaves, roughly chopped
05 - 1 cup fresh flat-leaf parsley, roughly chopped
→ 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 as needed
11 - 1 clove garlic, finely minced
12 - 1/2 teaspoon salt
13 - Freshly ground black pepper, to taste
→ Toppings
14 - 2 tablespoons toasted sesame seeds
15 - Zest of 1 lemon (optional)
# Steps:
01 - Trim snap peas and halve them diagonally. Thinly slice radishes and spring onions. Combine snap peas, radishes, spring onions, chopped mint and parsley in a large salad bowl.
02 - In a medium mixing bowl whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt and pepper. Add cold water one tablespoon at a time until the dressing is smooth and pourable.
03 - Pour the dressing over the vegetables and toss gently with tongs or two spoons until all components are evenly coated, taking care not to bruise the herbs.
04 - Transfer the dressed salad to a serving platter or individual bowls. Scatter toasted sesame seeds and, if using, lemon zest over the top.
05 - Serve immediately for best texture and brightness. To make ahead, store dressing separately in the refrigerator and toss with the vegetables just before serving; consume within a few hours once dressed.
