tablespoons olive oil
1/3 cup tahini ½ cup raisins
4 tablespoons lemon juice
1 tablespoon water
¼ cup chives, chopped
¾ cup parsley, chopped
¼ cup cilantro, chopped
Salt and black pepper to taste
¼ cup fennel, chopped
¼ cup dill, chopped
¼ cup mint leaves, torn radishes, cut into matchsticks
¼ cup pistachios, toasted
¼ cup tarragon, chopped
1 tablespoon sesame seeds, toasted

  1. Put raisins in a bowl, add warm water to cover, leave aside for 30
    minutes, drain and put in a bowl.
  2. In a small bowl, mix tahini with 3 tablespoons lemon juice, 3
    tablespoons oil, salt, pepper and 1 tablespoon water and whisk well.
  3. Arrange this on serving plates and leave them aside for now.
  4. In a salad bowl, mix parsley with cilantro, chives, fennel, mint, dill,
    tarragon, remaining oil, the rest of the lemon juice, salt and pepper and
    toss to coat.
  5. Divide this on tahini mix, top with