Fennel & Radish Salad with Tahini Lemon Dressing
A light Summery salad packed with fresh flavours. The peppery rocket leaves and radish are a perfect match with the creamy tahini dressing and the anise flavour
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinebailey.co.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Kettle
- Colander
- Serving bowl
Ingredients
- 1 fennel bulb
- 8 radishes, thinly sliced
- 1 orange, peeled and segmented
- 1 beetroot cooked or raw, cut into slices
- Bag of mixed lettuce leaves
- 2tbsp tahini
- Juice of 1 lemon
- Sea salt
- Hot water to mix
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