INGREDIENTS:
1.5 cups rustic bread - pulled apart into bite size pieces
1 tbsp olive oil
1 lb snap peas
1 bunch breakfast radish - cut into half inch pieces
1 small watermelon radish - thinly sliced into matchsticks
1/4 of a small red onion - super thinly sliced
2 tsp capers
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
2 tbsp fresh chives - chopped
1 tbsp pistachios
1/4 cup Sunny Tahini Sauce
1/2 tsp lemon zest
FOR DRESSING:
1 tsp dijon mustard
2 tsp champagne vinegar
1 tsp honey
1 tsp fresh lemon juice
2 tbsp olive oil
Fresh cracked salt & pepper
MEthod:
Pull the bread apart into bite size pieces. Toss with olive oil and place onto a baking sheet to toast bread at 350 degrees f for about 7 minutes or until bread is gold brown.
Meanwhile fill a small pot with water and heat over high heat. Once water is simmering, add the snap peas to blanch for 1-2 minutes. Take out of the water and immediatly place into ice water to cool and stop cooking.
wash and slice the breakfast and watermelon radishes- set aside. Slice the red onion and place cut pieces into cold water (this helps to cut the bitter taste).
Take the snap peas out of the ice water and place onto a towel to dry off. Meanwhile, working one at a time, Pull the stem off the pea and down the spine then cut in half.
In a large bowl place the toasted bread, chopped snap peas, sliced radishes, capers, mint, basil and chives- set aside.
To make the sauce, grab a small bowl and place the dijon mustard, champagne vinegar, honey, lemon juice, olive oil, salt and pepper and mix well to combine- taste and adjust as needed. Pour thesauce over all the ingredients and toss well.
Spoon Sunny’s Tahini sauce over plate, then top with the dressed ingredients. Garnish with pistachios, more fresh herbs, a drizzle of olive oil and fresh lemon zest.
Enjoy!