Chopped Salad with Tahini Dressing

Name: Chopped Salad with Tahini Dressing
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp olive or groundnut oil; 2 medium tomatoes, cut into 1cm dice; 2 tbsp lemon juice; 1 medium red onion, finely sliced; 1 tsp sumac; 2 tbsp fresh mint leaves, chopped; ½ cucumber, peeled; salt and freshly ground black pepper; 6 radishes, halved and finely sliced; 2 tbsp tahini

Preparation info

Serves
4

Difficulty
Easy

Appears in

Café Cooking

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.

Ingredients

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

Europe
United Kingdom
London
Vegan
Gluten-free

Method

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