This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on Instagram for her latest recipes, news and events.

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This is a really fresh, summer side dish or starter. A simple zingy dressing that let’s the veg shine and makes this a light and bright salad to accompany the rest of your summer spread.

Ingredients

1 big handful broad beans

1 bunch radishes, washed

10g dill or basil, picked or torn

1 spring onion, finely sliced

toasted black sesame seeds for garnish

salt & pepper to taste

Dressing

60ml lemon or lime juice 

60ml olive oil

1 tsp Dijon mustard

1 tablespoon nutritional yeast  

pinch salt and pepper

Method

To make the dressing, simply blitz all the ingredients in a high speed blender. If you don’t have one, whisk the ingredients together and slowly drizzle the oil in until the dressing is emulsified and creamy.

Pod, and then blanch your broad beans in salted boiling water for 3 minutes, drain and shock in iced water to stop them cooking.

Peel the beans by squeezing them out of their case.

Finely slice your radish, I used a mandolin to get them really thin. Place in a mixing bowl with your broad beans, herbs, spring onion and a sprinkle of  black sesame seeds.  Mix through a couple of about 3 tablespoons of your dressing, add more if desired, season and serve.