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.
Healthy food for thought, body and soul.