Step 1

1 Make the dressing: In a mini food processor, combine the tahini, parsley, basil, garlic, lemon juice and salt

Step 2

2 Pulse until the herbs are broken down, then stop to add the oil

Step 3

3 Process for a few minutes to form a green, emulsified dressing; you should have about 1/2 cup

Step 4

4 Make the salad: In a large bowl, combine the carrots, fennel, bel pepper and grapes, if using

Step 5

5 Add the salad greens and a pinch of salt, and toss to combine

Step 6

6 Add half of the dressing and gently toss to coat evenly

Step 7

7 Divide among shallow bowls, drizzle with more of the dressing and scatter the cashews over each portion

Step 8

8 Serve with the remaining dressing (for dipping pita/bread)