VEGETABLE SALAD WITH TAHINI YOGHURT DRESSING
Blanched fresh broccoli and cauliflower, combined with roasted eggplant, courgettes and capsicums, create a colourful medley served with this delicious, creamy dressing for spooning over.
1 large head of broccoli
2 tablespoons olive oil
Juice of half a lemon
Handful of fresh mint leaves to garnish
¾ cup natural unsweetened yoghurt 2 tablespoons tahini 2 cloves garlic, crushed 2 tablespoons lemon juice 1 tablespoon olive oil 1 teaspoon honey ½ teaspoon ground cumin Ground cumin and chilli flakes
Cut broccoli and cauliflower into florets and blanch (separately) in boiling water.
Slice eggplant and courgettes lengthways into 5mm slices. Remove seeds from capsicums and cut flesh into strips.
Brush eggplant, courgette and capsicum slices with olive oil. Grill on a barbecue or in a grill pan until cooked.
Arrange on a platter with broccoli and cauliflower. Squeeze over the juice of half a lemon and garnish with fresh mint leaves. 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