edamame and radish salad
again, adapted from the ottolenghi cookbook. boiled, shelled edamame (soy beans) and radishes in a dressing of olive oil and lemon juice, with lemon zest, cilantro, parsley, green onion, and a touch of cumin. served with a tahini sauce made with tahini (sesame paste), lemon, crushed fresh garlic, parsley, and coriander. excellent with pita bread, although i just had it with a freshly baked sourdough. killer.