When I worked for Bi-Rite Market in San Francisco, the owner, Sam, would always make this salad for staff meals. Every once in a while I get a craving for tahini and this dish really hits the spot. The blend of earthy tahini with sweet cooked carrots is just so good. This is a slight variation of Sam's tahini carrot salad and it is great for a quick weeknight dinner side dish.
2 pounds carrots, peeled and sliced 1/2 inch thick on a bias
1 pound radishes, sliced thin
1/4 cup fresh lemon juice
1/4 cup tahini
1/4 cup extra-virgin olive oil
2 tablespoons water
2 small garlic cloves or 1 large clove, minced
1 tablespoon honey
2 tablespoons roughly chopped flat-leaf parsley
2 tablespoons roughly chopped mint
Steam the sliced carrots for about 5 minutes or until soft. Add to a medium bowl with the uncooked radish slices. Combine the remaining ingredients in a blender and mix until smooth. Toss all together and serve at room temperature or chilled. The radish slices add a nice crunch to the salad. Alternatively, you can roast the carrots as well by tossing in salt and olive oil at 350 degrees for 10 minutes or until cooked.