Başlık: Haber Dünyası – Hayata Dair Haberler ve İpuçları
Related Articles
salad of radish, broad beans and green tahini sauce
Text coordinator Laura explains why she loves Yotam’s recipes so much. ‘The happiest food in the world’, that’s how Yotam Ottolenghi’s food is typified and yes it also makes me happy!
Take his salad with radish, broad beans and green tahini sauce… that’s such a nice fresh lunch thanks to the lemon, fresh coriander, parsley and cumin seeds. I use cumin seeds liberally, not ground but whole and I’m already looking forward to a version with fresh broad beans!’
Also try: Ottolenghi’s baked polenta with feta, bechamel and za’atar tomatoes
portions 4 persons
Ingredients
- 500 g shelled fresh or frozen broad beans
- 350 g small radishes
- ½ Red onion in wafer-thin rings
- 2 el finely chopped coriander
- 30 g pickled lemon only the skin, finely chopped
- juice of 2 lemons
- 2 el finely chopped flat-leaf parsley
- 3 el olive oil
- 1 tsp ground cumin seed
- 200 ml green tahini sauce see below
- 4 pita bread
- salt and freshly ground black pepper
Green tahini sauce
- 150 ml tahini preferably from the Middle Eastern store
- 150 ml water or less, see above
- 80 ml lemon juice
- 2 toes garlic finely chopped
- 30 g leaf parsley
Instructions
-
In a bowl, whisk together the tahini, water, lemon juice, garlic and ½ tsp salt. The mixture should be creamy and smooth. If the sauce is too thick, add some water. Finely chop the parsley. Stir the parsley into the sauce, taste and add a little salt if necessary.
-
If you are making the sauce in a food processor, grind all ingredients except the parsley until smooth. Add some more water if necessary. Add the parsley and let the machine run for another 2 seconds. Taste and season with salt.
-
The salad Cook the broad beans in a pan of boiling water for 1-2 minutes, depending on the size of the beans. Drain them in a colander and rinse them in plenty of cold water. Press the beans out of the light green membrane with your fingertips.
-
Cut the radishes each into 6 parts and mix them with the broad beans, onion, coriander, preserved lemon, lemon juice, parsley, olive oil and cumin. Season with salt and pepper.
-
Stack the salad like a mountain on one side of each plate, pour the tahini sauce into a small bowl and place it next to the salad. Add a pita bread.
Notes
RECIPES: YOTAM OTTOLENGHI | STYLING: CYN FERDINANDUS | PHOTOGRAPHY: JEROEN VAN DER SPEK | PREPARATION: BART STUART.
This article Radish, Broad Bean and Green Tahini Sauce Salad appeared first on delicious.magazine.
