Gingerbread salad with spicy radish

Name: gingerbread salad with spicy radish
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g fine green beans; 225 g fine frozen garden peas; 300 g rainbow root mix; 1 bunch radish; 1 lime; 1 el tahini white in pot; 4 el full yogurt; 1 el liquid honey; 170 g unsalted cashew nuts; 15 g fresh coriander; 2 el black sesame seeds

Salad of green beans, garden peas, carrots, radish, lime, tahini, yogurt, honey, cashew nuts and coriander.

Ingredients

Kitchen Stuff

1 blender

Directions

Remove the stalk from the green beans and boil for 5 minutes in water with salt. Add the garden peas after 3 minutes.
Drain the beans and peas and rinse under cold running water. Drain and do in a large bowl.
Arrange the carrots with a peeler in long ribbons. Clean the radish and cut into thin slices. Mix the carrot and radish through the green beans.
Clean the lime, grate the green skin and squeeze the fruit. Put the grater and juice in a high bowl and add the tahini, yogurt, honey and the cashew nuts.
Puree with a hand blender to a smooth dressing.
Drizzle the salad with the dressing. Cut the coriander coarse and sprinkle with the sesame seeds and the rest of the cashew nuts over the salad.