Step 1 To make the dressing, pick the herb leaves from the stems and put into a food processor. Add the yoghurt, tahini, garlic and salt and squeeze in the lemon juice, then blitz on high. Step 2 With the motor running, slowly pour in the olive oil and 1-2 tablespoons of water until the green dressing reaches a smooth runny-ish consistency. Take the lid off, taste and add more salt or lemon juice if needed. Set aside. Step 3 Slice the cabbage into 1cm slices, then roughly chop so each piece is about 5cm long. Quarter the cucumber lengthwise, then roughly chop on an angle into 2-3 cm pieces. Trim the ends of the snow peas and chop them on an angle into 2cm slices. Thinly slice the white part of the spring onion, then chop the green part into slightly thicker slices, about 2cm thick. Step 4 Place the chopped salad ingredients into a large bowl, squeeze in the juice of half a lemon, add the olive oil, season with a little salt and pepper and toss to combine. Step 5 Drizzle the salad dressing over the salad, you might not need all of it! Mix with tongs until everything is well coated. Store any leftover dressing in a jar or container in the fridge for 5 days.
