Middle Eastern Salad with Dreamy Tahini Dressing

Holiday time = more cooking time!! Oh yeah, happy days and happy hips :-)


A tasty little number this one......


Ingredients 1 C chopped beetroot 1 C chopped carrots 1 C cubed kumara 2 red onions quartered 3 C rocket (or spinach) 100 grams crumbed feta 1.5 tsp cumin powder 1 tsp sweet paprika (or use the hot one if you like a bitter of bang) Olive oil


Dressing Ingredients 1/3 C tahini 1/4 C lemon juice 1/3 C water 2 garlic cloves, peeled 1/4 tsp cumin 1/4 tsp sea salt 1/8th tsp freshly ground black pepper


Instructions 1. To make dressing add all ingredients to blender and blend until smooth. You can adjust flavours to get it perfect. I made my own tahini which took it to another level. See note below for how. 2. In roasting dish place the beetroot, carrots, onions, kumara. Sprinkle with cumin and paprika. Add olive oil and mix all together. Bake at 180C for 40 minutes or until cooked. Set aside. 3. On platter layer rocket, roasted veggies, feta and then drizzle with tahini dressing.


Note: To make tahini place in high speed blender: 1 cup of toasted sesame seeds, 3 tbsp of extra virgin olive oil and big pinch of salt. Blend until smooth (you may need more olive oil to achieve this). Oh so good!

Nutritionist Cambridge
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