# What You'll Need:
→ Vegetables
01 - 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 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, plus more to adjust consistency
11 - 1 clove garlic, finely minced
12 - 1/2 teaspoon fine salt
13 - Freshly ground black pepper, to taste
→ Toppings
14 - 2 tablespoons toasted sesame seeds
15 - 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 snap peas, radishes, spring onions, mint, and parsley into a large salad bowl and set aside.
02 - Whisk together tahini, lemon juice, olive oil, maple syrup (or honey), minced garlic, salt, and black pepper in a small bowl until smooth. Add cold water one tablespoon at a time until the mixture reaches a pourable, creamy consistency.
03 - Pour the dressing over the prepared vegetables and gently toss with a large spoon or salad tongs until all components are evenly coated.
04 - Transfer the dressed salad to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and lemon zest if using.
05 - Serve immediately to retain maximum crispness. If preparing ahead, store dressing and salad components separately and combine just before serving.
