# What You'll Need:
→ Vegetables
01 - 7 oz (about 2 cups) snap peas, trimmed and halved on the diagonal
02 - 6 to 8 radishes, thinly sliced
03 - 2 spring onions, thinly sliced
04 - 1 oz (about 1 cup) fresh mint leaves, roughly chopped
05 - 1 oz (about 1 cup) fresh parsley leaves, 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 (add more, 1 tablespoon at a time, until pourable)
11 - 1 garlic clove, finely minced
12 - 1/2 teaspoon salt
13 - Freshly ground black pepper, to taste
→ Toppings
14 - 2 tablespoons toasted sesame seeds
15 - Lemon zest, optional, for garnish
# How to Make It:
01 - Trim and halve the snap peas on the diagonal. Thinly slice radishes and spring onions. Place snap peas, radishes, spring onions, chopped mint and parsley into a large bowl and toss gently to combine.
02 - In a medium bowl, whisk together tahini, lemon juice, olive oil, maple syrup (or honey), minced garlic, salt and black pepper. Gradually add the cold water, one tablespoon at a time, until the dressing is smooth and pourable.
03 - Pour the dressing over the prepared vegetables and toss gently until all components are evenly coated, taking care not to bruise the herbs.
04 - Transfer the salad to a serving platter or divide among plates. Sprinkle with toasted sesame seeds and, if using, a little lemon zest for brightness.
05 - Serve immediately to retain maximum crunch and freshness. If preparing ahead, store dressing separately and combine just before serving.
