Radish and Broad Bean Summer Rainbow Salad | Therapeutic Kitchen

Ingredients

• 300 g Radishes, sliced
• 200 g Broad beans, podded, blanched and peeled
• 1 Small red onion, thinly sliced
• 2 tbsp Fresh Pomegranate seeds (optional)
• 1 Small avocado, chopped
• 50 g Feta cheese, crumbled (optional)
• A few mint leaves, finely chopped)
• 1 tbsp Tahini paste
• 2 tbsp Olive oil
• Juice of ½ lemon
• Salt and Pepper