Chopped Salad with Tahini Dressing

Preparation info
  • Serves


    • Difficulty


Appears in
Café Cooking: From The Parlour to Cambo Gardens

By Gillian Veal

Published 2024

  • About

We put this on the menu at Cambo as soon as we’re able to harvest ripe tomatoes and cucumbers from the Edible Garden. You can add a 400g tin of drained and rinsed chickpeas to make it more substantial. It also works really well with some falafel in a wrap.


  • ½ cucumber, peeled
  • 6 radishes, halved and finely sliced
  • 2 medium tomatoes, cut into 1cm dice


Cut the peeled cucumber in half lengthways, scrape out the seeds and slice it. Mix it with the radishes, tomatoes and red onion in a salad bowl and season with salt and a good grind of black pepper. Stir in the mint.

To make the dressing, put the tahini in a small bowl. Add the lemon juice and oil, mix well, then slowly add 2 tablespoons of water, stirring all the time until you achieve