Radish and broad bean salad from Ottolenghi - The Cookbook (page 16) by Yotam Ottolenghi and Sami Tamimi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on March 02, 2022

    Light, refreshing and perfect for a warm weather day, this recipe can also be a light lunch with some beautiful flat bread and maybe a wedge of pecorino cheese. It brings together my two favourite ingredients of Spring – Broad Beans and Radishes. It’s another Ottelenghi beauty.

  • joneshayley on January 26, 2020

    Very nice, fresh and crunchy.

  • Rutabaga on June 28, 2016

    I made this salad as the focal point of a light meal, but it would probably fare better as a substantial side dish, maybe alongside grilled kebabs. The flavor was light and fresh, but I was a little disappointed that the taste of the preserved lemon was fairly muted. The green tahini sauce is excellent, and I can't help but think feta would be a really great addition.

  • mondraussie on January 01, 2016

    Delicious! Added green beans and rocket for a bit of extra green.

  • KarinaFrancis on November 14, 2014

    Light, delicious and so very pretty (looks almost Christmassy). The hint of cumin really lifted the salad. Will be a go-to salad this spring, was a perfect partner for grilled lamb.

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