1 bunch radishes
½ red onion, thinly sliced
2 tablespoon finely chopped cilantro
1 oz. preserved lemon, finely chopped (if you can’t find preserved lemon, use 2 or more teaspoons finely grated lemon zest)
juice of 2 lemons
2 tablespoon chopped flat-leaf parsley
3 tablespoon olive oil
1 teaspoon ground cumin
1 cup green tahini sauce* recipe follows
4 thick pita breads
sea salt and pepper to taste
1. Cut the radishes into 6 wedges each and mix with the onion, cilantro, preserved lemon or zest, parsley, olive oil, and cumin. Season with salt and freshly ground black pepper to taste.
2. To serve, pile a mound of salad in one corner of each serving plate, pour the tahini sauce into a small bowl and stand it next to the salad. Serve pita bread next to them.
GREEN TAHINI SAUCE
2/3 cup tahini
2/3 cup water
5 tablespoons lemon juice
2 cloves garlic, crushed
½ cup flat-leaf parsley leaves finely chopped
1. In a food processor, mix together all of the ingredients except the parsley until smooth. Add more water if needed. Add the parsley and turn on the machine again for a second or two. Taste for seasoning.