1watermelon radishsliced super thin (or ½ cup daikon radish slices)
Green Tahinifor serving
fresh mint leavesfor garnish
freshly ground black pepper
Green Tahini
1½cupsfresh parsley or cilantro
½cuptahini
¼cupfresh lemon juice
¼cupfresh tarragon, chives, dill or mint
3tbspextra-virgin olive oil
1tsphoney or maple syrup
1clovegarlic
½tspsea salt
4-6tbspwaterplus more as needed
Instructions
Place the lentils in a medium pot of water. Bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, for 17 to 20 minutes, or until tender but not mushy. Drain.
Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the snap peas into the boiling water and blanch for 1 to 2 minutes, or until tender but still bright green. Use a slotted spoon to scoop the snap peas out of the boiling water and into the ice water. Chill for 1 minute, then drain and transfer to a kitchen towel to dry. Chop into 1-inch pieces and set aside.
In a large bowl, whisk together the shallot, lemon juice, olive oil, salt and several grinds of pepper. Add the lentils and toss to coat. Transfer to a serving platter or meal prep containers and top with the snap peas, cucumbers and radish slices.
When ready to serve, drizzle with the green tahini and garnish with mint leaves.
Green Tahini
In a food processor, place the parsley, tahini, lemon juice, tarragon, olive oil, honey, garlic, salt and 4 tbsp of the water. Process until smooth. If the sauce is too thick, thin with more water to reach a drizzleable consistency.