Tangled Carrot and radish salad with tahini dressing

I have been hopeless at posting on my blog, and hope thst now life is a bit simpler and less hectic I will be able to keep this up.  My veggie garden looks incredible at the moment and yesterday I managed to pick: pak choy, yellow carrot, orange carrots, radishes, lettuce, green beans, runner beans, limes, lemons, oranges...with this glut of everything I have been busy in the kitchen experimenting.

Tangled Carrot and radish salad with tahini dressing:

I made this a few days ago, thinking James would hate it-I was very wrong!  This is very loosely based on a salad in “The Spouted Kitchen” cookbook. 

Serves 4

6 carrots-I use an assortment of orange and yellow carrots

1 radish- moli (the long white ones!)

½ cup toasted cashew nuts or pistachios

Tahini dressing:

¼ cup tahini

1 tbsp extra virgin olive oil

2 tbsp agave nectar

3 tbsp freshly squeezed lemon juice

Sea salt

Freshly ground black pepper

1-3 tbsp water, as needed.

Using a vegetable peeler, peel the carrots.  Rest the bottom of the peeled carrot on a chopping board and starting at the skinny end of the carrot, press firmly down the length of the carrot with the peeler to create thin shavings.  Do the same with the radish.  Add the shaved carrots and radish to a mixing bowl.

To make the dressing, in a separate small bowl, whisk together the tahini, olive oil, agave nectar, lemon juice, salt and pepper.  Add the water 1 tbsp at a time until you reach the consistency of a basic vinaigrette.

Add the dressing to the bowl with the vegetables and toss to coat.  Add the toasted nuts-sprinkled on top and serve immediately.