Grated Radish Salad With Tahini Sauce Recipes

GRATED RADISH SALAD WITH TAHINI SAUCE

Steps:

• Clean and dry the radishes. Trim off the stem end and tip, keep the skin.
• Grate the radishes and place in a bowl. Sprinkle some salt over and let the moisture come out, for 5 minutes.
• Using a paper towel or clean tea towel, squeeze the grated radishes to get rid of the excess moisture.
• Place the strained radishes in a bowl and set a side until needed.
• To make the Tahini sauce; combine the Tahini, chopped garlic, lemon juice and extra virgin olive oil in a small container and mix well.
• Season with sea salt and freshly ground black pepper to your taste.
• Pour in this sauce over the grated radishes and combine well.
• Sprinkle the ground cumin and red pepper flakes over the salad and garnish with parsley.

ROMAINE, RADISH, AND CUCUMBER SALAD WITH TAHINI DRESSING

Steps:

• Make dressing:
• Blend all dressing ingredients in a blender until smooth. (If desired, blend in more water, 1 teaspoon at a time, to thin dressing.)
• Make salad:
• Toss together all salad ingredients in a large bowl with just enough dressing to coat.

LENTIL SALAD WITH TAHINI DRESSING

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.

TAHINI-PARMESAN PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook according to package directions. Reserve 1 cup of pasta water, then drain.
• Meanwhile, in a large skillet, heat the olive oil over medium-high. Add the tomatoes, season with salt, and cook, shaking occasionally, until charred and wrinkly, 4 to 6 minutes. Transfer to a large bowl to cool.
• In a liquid measuring cup, stir together the tahini and grated Parmesan; season with salt and pepper. (Mixture will be thick.) When the pasta is drained, add 1/2 cup pasta water to the dressing and stir until smooth. Add the pasta to the bowl with the tomatoes, then stir in enough dressing to coat. (You won't use all of it just yet.) Let cool for 15 minutes or up to 3 hours at room temperature.
• When ready to eat, stir the rest of the dressing into the pasta. Stir in water (reserved pasta water or tap) as needed until the pasta is glossy and creamy. Stir in the mint, scallions, sesame seeds and chopped Parmesan, reserving a little for garnish if desired. Season to taste with salt, pepper and a drizzle of olive oil.