Broad Bean, Fennel & Radish Salad with Lemon & Tahini Dressing | Great British Food Awards

Ingredients

• 500g baby broad beans, skins removed (double podded)
• 200g radishes, each cut into 6 wedges
• ½ red onion, finely sliced
• 28g coriander, finely chopped
• 1 small preserved lemon, drained, flesh discarded, rind finely chopped
• 1 fennel bulb, finely sliced
• Juice of 1 lemon
• 25g pack flat leaf parsley, leaves chopped
• 1 tbsp olive or rapeseed oil
• 1 tsp ground cumin
• 75g tahini
• 1 clove garlic, crushed