Warm New Potato, Broad Bean and Radish Salad with Mustardy Tahini
A vibrant, spring-inspired salad featuring tender new potatoes, crisp broad beans, and peppery radishes, all tossed in a creamy mustardy tahini dressing. Perfect warm or at room temperature for a nourishing, flavour-packed side or light meal
Ingredients
- 700 grams baby potatoes cut into bite size pieces
- 300 grams broad beans shelled and blanched (or frozen, thawed
- 3 large radishes thinly sliced, then halved
- 3 spring onions sliced thinly on the diagonal
- 3 tbsp tahini
- 1 tbsp wholegrain mustard
- 2 tbsp apple cider vinegar
- 3 tbsp water to loosen dressing, more if required
- 1 tsp smoked paprika
- fresh dill or chives chopped
- balck pepper to taste
Instructions
- Boil new potatoes until tender, drain. While hot, toss with a splash of apple cider vinegar and allow to steam for 2 minutes.
- Whisk tahini, mustard, apple cider vinegar and water until smooth. Stir in smoked paprika.
- Combine warm potatoes, broad beans, radishes and spring onions. Pour dressing over and fold gently. Finish with dill or chives and black pepper.
Notes
- If tahini is very thick, warm slightly in a bowl set over hot water for easier whisking.
- Add a handful of baby spinach for an extra boost of greens.
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