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.
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
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.
