Summer salads: Sugarsnap peas and french beans with tahini dressing recipe

Serves 4-6 200g french beans 200g sugarsnap peas 2 little gems For the dressing 2 tbsp tahini 2 garlic cloves, crushed Juice of 1 lemon 1 tbsp coriander or parsley, chopped 1 pinch paprika 1 tbsp sesame seeds, toasted Salt and pepper Cook the beans for 4 minutes until they're squeaky. Blanch the sugarsnap peas in boiling water for 2 minutes. Mix the dressing ingredients together and add enough water to make it the consistency of single cream. Dress the sugarsnaps and beans. Place the washed and separated little gem leaves in a salad bowl and top with the dressed sugarsnaps and beans. This would work well alongside chermoula fish, chicken or lamb.