Ingredients
1 cup carrots, cut into small lengthwise matchsticks
2 cups fresh green beans, cut into 1″ lengths
1/4 cup radishes
1/4 cup chopped spring onion
Dressing for salad
2 Tbsp lemon juice
2 1/2 tsp olive oil
1 tsp sugar
1 tsp dijon mustard
1 clove minced garlic
1/4 tsp salt
1/4 tsp ground cumin
1 1/2 tsp sesame seeds, toasted
Preparation
1. In a small saucepan, cook carrots in a small amount of boiling water for 4 minutes. Add the beans; cook 4 minutes more, or until vegetables are crisp-tender. Drain; cool down in ice water. Drain and pat dry. Place in a large bowl. Add radishes and onion.
2. In a small bowl, whisk lemon, oil, sugar, mustard, garlic, salt and cumin. Pour over bean mixture; toss to coat. Cover and refrigerate until mealtime. Sprinkle with toasted sesame seeds just before serving.