Recipe: Avocado Radish Salad with Sesame Dressing

Have you ever been to Cyprus? After looking at the Cyprus cookbook I'm very curious about this island, where so many different cultures and culinary influences can be found, thanks to Georgina Hayden's book (via Uitgeverij Becht). Cypriot cuisine is a melting pot of Mediterranean and Middle Eastern flavors.

Recipe: Avocado Radish Salad with Sesame Dressing

Suitable for: 4 persons
You need:
2 tbsp sesame seeds
1 garlic clove
1 lemon
3 el extra virgin olive oil
1 heaped tablespoon tahini
Sea salt and freshly ground black pepper
4 spring onions
½ bunch of mint
250 g radishes (regular radishes are popular in Cyprus but you can also use those beautiful, tasty watermelon radishes)
2 heads baby romaine or 1 head
Romaine lettuce
2 avocados

Recipe Avocado Radish Salad with Sesame Dressing: How to Make It

1. Toast the sesame seeds in a dry skillet over medium-low heat until golden brown. Transfer to a small bowl and set aside. Peel the garlic and crush it with the side of your knife. Place the garlic in a jam jar or small bowl, squeeze the lemon juice over it, and discard the seeds. Drizzle with the extra virgin olive oil, add the tahini, and shake or whisk until well combined; add a little water to thin the dressing if necessary. Season generously with salt and pepper and stir in more than half of the sesame seeds.
2. Finely chop the spring onions. Remove the mint leaves from their stems and roughly chop them. Cut the radishes into different shapes—I like to thinly slice some and dice others. Trim the lettuce and wash the leaves. Dry them well, chop larger leaves, and leave the smaller ones whole. Toss all the vegetables and herbs in a bowl. Halve the avocados and scoop out chunks with a teaspoon for the salad. Pour the tahini dressing over the avocado, discarding the garlic. Garnish the salad with some mint and the reserved sesame seeds. Serve immediately.

Enjoy!

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