Mix together all the dressing ingredients in a large bowl.
Add all the salad ingredients just before serving and toss together.
Delicious additions:
Crumbled feta, goat’s cheese (we love Abergavenny Goat’s Cheese Log) or Perl Las with some chopped toasted walnuts.
Handful of fresh herbs such as parsley, mint and coriander.
Try fresh asparagus and peas, quickly blanched and cooled under cold water.
Add green olives, roasted courgette and basil.
Dressing
• 1 rounded tablespoon tahini paste
• 80ml water
• 2 tablespoons fresh lemon juice
• 1 fat garlic clove, pasted
• 1 tbsp dried mint
Salad ingredients
• 4 stems flat-leaf parsley, chopped
• Sea salt, to taste
• 12 cherry or Santa tomatoes, halved
• 5 raddish, sliced
• 1 large cucumber, deseeded and sliced
• Olive oil
• 3 stems each of mint, parsley, dill and coriander- leaves only
• A handful of rocket and of baby spinach