# What You'll Need:
→ Vegetables
01 - Snap peas - 2 cups, trimmed and halved on the diagonal
02 - Radishes - 6 to 8, thinly sliced
03 - Spring onions (scallions) - 2, thinly sliced
04 - Fresh mint leaves - 1 cup, roughly chopped
05 - Fresh parsley leaves - 1 cup, roughly chopped
→ Tahini dressing
06 - Tahini - 3 tablespoons
07 - Fresh lemon juice - 2 tablespoons
08 - Extra-virgin olive oil - 1 tablespoon
09 - Maple syrup or honey - 1 tablespoon
10 - Cold water - 2 tablespoons (add more as needed to thin dressing)
11 - Garlic - 1 clove, finely minced
12 - Salt - 1/2 teaspoon
13 - Freshly ground black pepper - to taste
→ Toppings
14 - Toasted sesame seeds - 2 tablespoons
15 - Lemon zest - Zest of 1 lemon (optional)
# How To Make It:
01 - Trim snap peas and halve on the diagonal. Thinly slice radishes and spring onions. Place all vegetables in a large bowl and add the chopped mint and parsley.
02 - In a medium bowl, combine tahini, lemon juice, olive oil, maple syrup (or honey), minced garlic, salt and black pepper. Whisk while adding 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 a spatula or salad tongs until all pieces are evenly coated.
04 - Transfer the dressed salad to a serving platter or individual bowls. Sprinkle toasted sesame seeds over the top and add lemon zest if using.
05 - Serve immediately to preserve crispness. If preparing ahead, keep the dressing separate and combine just before serving.
