VEG­ETABLE SALAD WITH TAHINI YO­GHURT DRESS­ING

NZ House & Garden - Country Living - - Backyard Playgrounds Home-made -

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

300g cau­li­flower

1 eg­g­plant

3 cour­gettes

2 cap­sicums

2 ta­ble­spoons olive oil

Juice of half a lemon

Hand­ful of fresh mint leaves to gar­nish

Dress­ing:

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

for gar­nish

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

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