This salad comes deeply inspired by Yotam Ottolenghi's recipes. The first Ottolenghi book we got as a present from a family friend who had been spending some time in London and brought us his book, which hadn't yet reached the states, as a gift. Not only was the story of a Palestinian and an Israeli coming together to open a restaurant a beautiful symbol of food connecting people across politics, it was filled with unimaginably delicious combinations that we continue to explore today.
This recipe is no exception. In light of quarantine accessibility, I ended up making the recipe with green beans rather than broad beans. Feel free to make substitutes for yourself as well.
500g shelled broad beans
2 tbsp, fresh cilantro, finely chopped
1 lemon, zested
2 tbsp flat-leaf parsley, finely chopped
1 tsp ground cumin
6 cups baby spinach, roughly chopped
1/4 cup hemp hearts
salt and black pepper
1/2 tsp salt
30g flat-leaf parsley
2 lemons, juiced
100ml tahini paste
1/2 garlic clove
Place the broad beans in a pan of boiling water and simmer for 1-2 minutes until just starting to turn bright green. Drain through a large colander and rinse in plenty of cold water to cool them down. Remove the beans from their skins by gently squeezing each one with your fingertips.
Cut the radishes into 6 wedges each and mix with the remainder of the salad ingredients. Season with salt and pepper to taste.
To make the green tahini sauce, toss all the ingredients into a blender and blend until homogenous but not fully incorporated. If it is too thick, add more water. Stir in the chopped parsley, then taste to add more salt if needed.
To serve, toss it all together and top with some tahini dressing.
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If it turns out it's not the content you're looking for, you can easily unsubscribe with a link at the bottom of the email. This project was originally a way to wrap my head around the evolving seasonal produce in the supermarkets.
I'm so excited to share the journey and learn from you as I go along!
- Julia Feld