Veg­etable Salad with Tahini Yo­ghurt Dress­ing

Auckland City Harbour News - - NEWS -

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

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