Prepare the salad by chopping the celery into bite-sized pieces
Pit and finely slice the Medjool dates
Shave the fennel bulb thinly
Chop fresh parsley and mint
Make the dressing by combining tahini, lemon zest, lemon juice, extra-virgin olive oil, and ice-cold water
Finely grate the garlic clove and add to the dressing
Season the dressing with salt and pepper to taste
Combine the celery, dates, fennel, parsley, and mint in a large bowl
Pour the tahini dressing over the salad and toss well
Top with toasted sesame seeds and Aleppo pepper
Serve with a soft boiled egg on top
