DICED VEGETABLE SALAD WITH TAHINI DRESSING
Enjoy this flavorful salad with falafel, barbecued meat, fried fish or spoon it into a pita pocket. The recipe can be found in The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian cooking. I found the recipe in the Toronto Star.
Provided by Dreamer in Ontario
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place tomato, cucumber, onion and cilantro in medium sized salad bowl.
- Combine remaining ingredients in blender for 1 minute or whisk thoroughly.
- Pour over vegetables and toss to combine.
Nutrition Facts : Calories 120, Fat 7.5, SaturatedFat 1.1, Sodium 310.1, Carbohydrate 12.1, Fiber 3.1, Sugar 3.6, Protein 4.2
CUCUMBER TOMATO TAHINI SALAD
Steps:
- For the dressing, make my lime tahini sauce recipe by blending tahini paste, lime juice, water, kosher salt together, then stir in a good cup of parsley. You can do this one night ahead of time and save it covered in the fridge. (If the tahini sauce becomes thicker as it sits in the fridge, you can stir in more lime juice or water to loosen it).
- To make the salad, in a medium mixing bowl, combine the tahini sauce with the diced cucumbers, tomatoes, and jalapeno. Add the Aleppo-style pepper, if using. Mix well. Taste and add salt to your liking. And if needed, add more lime juice.
Nutrition Facts : Calories 135 kcal, Carbohydrate 1.2 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 14.8 mg, Fiber 1.8 g, Sugar 1 g, ServingSize 1 serving
MOROCCAN ROASTED VEG WITH TAHINI DRESSING
Oven bake courgettes, peppers and aubergines, add a kick of harissa and serve with couscous salad and cool yoghurt sauce
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Spread the vegetables out on a baking tray. Drizzle over the oil and harissa, season and toss well. Roast for 30 mins or until cooked and beginning to caramelise.
- Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing. Stir in half the mint.
- Sprinkle the veg with the remaining mint and serve with the dressing, couscous and warm pitta bread.
Nutrition Facts : Calories 272 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium
QUINOA SALAD WITH TAHINI DRESSING
Adapted from the article Everyday Gluten-Free in the May 2011 issue of Canadian Living. The fresh mint brings this salad to life.
Provided by Lille
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
- In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
- Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
- This recipe can be refrigerated up to 3 days.
- The original recipe called for 1 cup of canned lentils to be added with vegetables and quinoa and doubled the amounts of lemon juice, olive oil and water for the dressing.
LENTIL SALAD WITH TAHINI DRESSING
Pack four of your 5-a-day into each portion of this healthy lentil and sweet potato salad, which provides calcium, iron, folate, vitamin C and fibre.
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a large non-stick wok. Add the sweet potato and fry for 5 mins, stirring frequently until it starts to soften. If it starts to brown too quickly, put a lid on the pan. Add the carrot, courgette, onion, cumin and ginger, then cook over a high heat, stirring frequently, until the veg is tender and a little charred. Stir in the seeds towards the end so they cook for a couple of mins. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.
- Meanwhile, stir the tahini with the garlic, yogurt and 1 tbsp water to make a dressing. Spoon the lentil salad into bowls and top with the dressing and paprika, if using. If you're following our Healthy Diet Plan, save two portions stored in containers and chill until ready to eat.
Nutrition Facts : Calories 460 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 23 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.36 milligram of sodium
GRILLED SUMMER VEGETABLES WITH TAHINI DRESSING
Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. Take care to keep the fire medium-hot, so you can cook the vegetables without letting them become scorched or blackened. A bit of char is nice, of course, but don't try for perfect grill marks. Remove vegetables from the grill when they are just done. They're topped with a garlicky, lemony tahini dressing that serves as a perfect accompaniment.
Provided by David Tanis
Categories vegetables, main course
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.
- Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.
- Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.
- Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Cut zucchini and eggplant lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don't fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.
- Grill zucchini and eggplant for about 3 to 4 minutes per side. Grill tomatoes on one side only, until heated through, about 5 to 6 minutes. As they are done, remove to a serving platter.
- Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.
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