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Tuesday, January 28, 2020

Tel Aviv Market Salad


I named this salad the Tel Aviv Salad because it is inspired by a dish I had while we were in Israel (at a restaurant in the Tel Aviv Carmel Market).

The dish was roasted cauliflower with raisins in a beet tahini sauce...and there might have been some other things in it I am forgetting.

I have incorporated roasted cauliflower, beets and tahini, but also added a whole bunch of other middle eastern flavours too. It is absolutely delicious and you can eat it warm or cold.

Tel Aviv Market Salad

Salad

1 large bunch kale, chopped
4 beets, diced and roasted
2 heads cauliflower cut into florets and roasted
6-8 dried permimmons, diced (or 1/4 cup raisins)
1/4 cup pomegranate seeds
1 can chickpeas, drained

Dressing

1/2 cup tahini
Juice of 1 lemon
1/4 cup white balsamic vinegar
1/2 tsp ground cumin
Season, to taste


Whisk together dressing and set aside.

Combine salad ingredients in a large serving bowl. Drizzle dressing over top, toss and serve.


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