YOGURT TAHINI MEDITERRANEAN CARROT SALAD
This mediterranean carrot salad is filled with chickpeas, royal raisins, feta, parsley and tossed with a creamy yogurt tahini dressing.
Provided by Gina Matsoukas
Categories Salads
Time 15m
Number Of Ingredients 12
Steps:
- Place tahini and 2 tablespoons water in a food processor. Process until whipped and smooth.
- Add the yogurt, lime juice and honey and process again until smooth.
- Add additional water (1-2 more tablespoons) as necessary for desired consistency. *I used about 1 tablespoon.
- Using a spiralizer on blade D or a julienne peeler make noodles from the carrots and trim into manageable size for eating.
- Place the carrot noodles in a large bowl.
- Add the chickpeas, raisins, parsley and feta.
- Add the dressing and toss until well combined.
- Season with salt and pepper to taste. Garnish with black sesame seeds.
- Serve immediately or keep chilled until serving.
Nutrition Facts : Calories 377 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 13 grams fat, Fiber 11 grams fiber, Protein 16 grams protein, SaturatedFat 3 grams saturated fat, Sodium 663 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SPICY ROASTED CARROTS WITH TAHINI LENTIL SALAD
This easy roasted carrot salad is mixed with lentils, greens, & topped with a creamy dairy-free tahini dressing for an easy weeknight dinner great all year.
Provided by Alexandra | Occasionally Eggs
Time 30m
Number Of Ingredients 16
Steps:
- Rinse the lentils and place into a medium pot. Cover generously with water, bring to a boil, then reduce and simmer, covered, for 20-25 minutes. Strain any remaining water and stir in a sprinkle of salt. While the lentils are cooking, prepare the carrots.
- Preheat the oven to 190C / 375F. Place the carrots onto a baking sheet with the oil and spices, then use your hands to mix until the carrots are coated. Cook for 10-15 minutes, or until they are softened and browned.
- To serve, separate the rucola between two dishes and add half the lentils and carrots. Top with the tahini sauce and some pomegranate, and serve immediately. If you want to pack this for lunch, let the individual elements cool before packing them together in a sealed container.
Nutrition Facts : ServingSize 2 people, Calories 542 kcal, Carbohydrate 61 g, Protein 17 g, Fat 29 g, SaturatedFat 4 g, Sodium 1025 mg, Fiber 22 g, Sugar 8 g, UnsaturatedFat 23 g
TANGLED CARROT AND BROCCOLI SPROUT SALAD WITH TAHINI DRESSING
I have daydreams of owning a casual lunch spot with cases full of fresh, tasty salads and light entrees. Big white bowls would be filled with colorful seasonal salads that people could order to go or eat with a friend while enjoying a foamy cappuccino. There would be lots of exposed brick, plants, excellent coffee drinks, and servers who enjoyed being there, and we'd close on Sundays. I really can see every element of the Sprouted Kitchen Cafe in my mind-it's kind of ridiculous-but the first image that always comes to mind is the big bowls of salad. This colorful, crunchy dish, starring orange, red, and purple carrots, is something that would be served in that place. Getting out of the rut of thinking that salads must be made out of greens exclusively, this carrotfocused recipe makes an excellent side to sandwiches. You could make it an entree by doubling the amount of lentils and adding some sturdy greens to fill it out. I have a sprout man at my farmers' market, and I know that some stores carry broccoli sprouts. If they are hard to come by where you are, you could use mache, a very tender green, in its place. Try to find carrots that are on the larger side; they are easier to shave into strips.
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the lentils in a pot with the water and bring to a gentle boil over medium-high heat. Reduce the heat to a simmer and cook, uncovered, until the lentils are tender, 15 to 20 minutes, adding water if the liquid has evaporated and the lentils are still tough. Drain the lentils and set aside to cool.
- Using a vegetable peeler, peel the carrots. Rest the bottom of one of the peeled carrots on a cutting board. Starting at the skinny tip of the carrot, press firmly down the length of the carrot with the vegetable peeler to create thin shavings. Repeat with the remaining carrots. (If you prefer, you can use a mandoline instead.) Add the shaved carrots to a mixing bowl along with the broccoli sprouts and onion.
- To make the dressing, in a separate small bowl, whisk together the tahini, olive oil, agave nectar, lemon juice, salt, and pepper. Add the water, 1 tablespoon at a time, until you reach the consistency of a basic vinaigrette.
- Add the dressing to the bowl with the vegetables and toss to coat. Add the lentils and half of the pistachios and toss again. Sprinkle the remaining pistachios on top and serve immediately.
TAHINI-GLAZED CARROTS
A little sweet from date syrup, creamy from tahini and very tangy from plenty of lemon juice, this roasted carrot dish - adapted from Adeena Sussman's cookbook "Sababa" - has charisma to spare. It's also extremely easy to make. While the carrots roast with olive oil and cumin, all you do is whisk together a simple glaze from pantry ingredients. If you don't have the date syrup on hand, maple syrup works just as well, making the dish slightly sweeter but no less compelling.
Provided by Melissa Clark
Categories dinner, easy, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
- While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
- Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.
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