Vegetable Salad with Tahini Yoghurt Dressing
Blanched fresh broccoli and cauliflower, combined with roasted eggplant, courgettes and capsicums, create a colourful vegetable medley served with a slightly tangy, creamy dressing.
Ingredients: 1 large head of broccoli 300g cauliflower 1 eggplant 3 courgettes 2 capsicums 2 tablespoons olive oil Juice of half a lemon Fresh mint leaves to garnish Dressing: cup natural unsweetened yoghurt 2 tablespoons tahini 2 cloves garlic, crushed 2 tablespoons lemon juice 1 tablespoon olive oil 1 teaspoon honey
teaspoon ground cumin Ground cumin and chilli flakes for garnish
Method: Cut broccoli and cauliflower into florets and blanch (separately) by plunging them briefly into a pot of boiling water.
Cut eggplant and courgettes lengthways into 5mm slices. Remove the seeds from capsicums and cut the flesh into strips. Brush the eggplant, courgette and capsicum slices with olive oil. Grill them on a barbecue or in a grill pan until cooked. Arrange on a platter with broccoli and cauliflower.
Squeeze over the lemon juice and garnish with mint. Serve with dressing.
Dressing: Combine all the ingredients and season to taste. Place in a bowl and sprinkle with a pinch of ground cumin and a few chilli flakes. Serve next to the vegetables. Serves 6-8