Ingredients
- 1.0 bunch Mizuna
- 1.0 handful Fresh Herbs (parsley or basil)
- 1.0 piece Apple
- 3.0 tbsp Sunflower Seeds
- 1.0 to taste Salt
- 2.0 tbsp Tahini
- 1.0 tbsp Balsamic Vinegar
- 3.0 tbsp Olive Oil
- 8.0 piece Radishes
Instructions
- Toast sunflower seeds in a dry pan with a pinch of salt until golden.
- Prepare all vegetables and combine in a large bowl.
- Whisk together tahini, balsamic vinegar, olive oil, salt, and herbs until smooth.
- Add a little water if dressing is too thick.
- Toss salad with dressing just before serving.
- Top with toasted sunflower seeds.
Change how you cook
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This weeks box stars
Pepper
de Girona
Zucchini
White
Aubergine
varied
Cucumber
local
Onion
Red
Tomato
de Pebrot