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Pea and Radish Salad with Miso Tahini Dressing

Serves 2.


    Pea and Radish Salad with Miso Tahini Dressing

    In this fresh spring salad, spicy radishes and crisp snap peas work together perfectly with a miso tahini dressing that dishes plenty of umami flavour. Full of colour, not only is this salad appealing to the eye, but its fresh crunchy texture and bright flavours will keep you coming back for more.


    Sustainability cred

    Organic peas and radishes can be grown sustainably without soil-depleting fertilizers. Peas fix nitrogen in the soil, and radishes can aerate soil. That means that, when rotated correctly, radishes can enhance soil health. The way we choose to eat these vegetables can also have an impact on reducing food waste.

    Radish tops rule!

    Don’t let radish tops languish in the fridge. Radish leaves can be blitzed into a spicy pesto with nuts, garlic, lemon juice, and a bit of Parmesan.

    Endless versatility

    After you’ve tried out a pesto, try wilting peppery-flavoured radish tops in a stir-fry. Likewise, young pea shoots and young leaves are also edible. Eating these vegetables when they’re in season means they take fewer resources to produce and, if sourced locally, can contribute to local economies.


    Pea and Radish Salad with Miso Tahini Dressing


      • 2 cups (500 mL) snap peas
      • 2 cups (500 mL) sliced radishes
      • 1 tsp (5 mL) white miso paste
      • 1 tsp (5 mL) tahini
      • 1 tsp (5 mL) tamari or low-sodium soy sauce
      • 1 Tbsp (15 mL) rice wine vinegar
      • 1/4 tsp (1 mL) honey
      • 1 tsp (5 mL) sesame oil
      • 2 Tbsp (30 mL) finely chopped chives
      • 1 Tbsp (15 mL) chopped fresh mint
      • 1 tsp (5 mL) black sesame seeds


      Per serving:

      • calories134
      • protein6 g
      • total fat5 g
        • sat. fat1 g
      • total carbohydrates17 g
        • sugars3 g
        • fibre7 g
      • sodium307 mg



      Trim peas and slice lengthwise through centre of the pod. Add to large bowl with sliced radishes.


      For dressing, in small bowl, mix miso paste, tahini, tamari, vinegar, honey, and sesame oil.


      Pour dressing over pea and radish mixture and combine. Sprinkle with chives and mint and toss. Tip salad into serving bowl and sprinkle with sesame seeds.



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      Mussels with Tomato, Saffron, and Fennel

      B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.