My love for tahini is immense! I recently made a jar full of tahini at home and have been experimenting with it ever since! Also, I love quick fix salads for those lazy days. This one is my quick-and-easy experimental salad recipe!
Ingredients
- 1 Cucumber
- 1 Carrot
- 10-12 French Beans
- 2-3 Garlic Cloves
- A Pinch of Roasted Cumin Powder
- A Pinch of Sumac (optional – you can use pomegranate seeds instead)
- 1 Tbsp Olive Oil
- 1 Tbsp Tahini
- Salt to Taste
- Fresh Mint/Coriander/Basil/ Parsley/Celery (any one of these will do)
Preparation
Prep: 15 minutes
Cooking: 15 minutes
- Wash and chop the French beans, carrots and cucumber.
- Peel garlic cloves and roughly smash them.
- Blanch the French beans and carrots (to blanch – bring water to a boil, add the veggies for 2-3 minutes and then transfer them to a bowl of ice-cold water to stop them from further cooking while retaining the crunch).
- In a pan heat, 1 tablespoon olive oil and sauté the crushed garlic cloves till they become brownish.
- Put the flame off completely and add chopped cucumber, French beans and carrots to mix well (do not turn the gas on).
- Now squeeze half a lime and add 1 tablespoon tahini (check additional information for a quick tahini recipe). Mix well.
- Season with salt and roasted cumin powder. Mix well.
- Garnish with fresh coriander leaves and a sprinkle of beautiful tangy sumac (or pomegranate seeds).
- Serve immediately as a side dish or salad.
- You can use any other vegetable of your choice – cauliflower, zucchini, asparagus, cherry tomatoes, broccoli, beetroot or even baby potatoes. Also, you can add any protein of your choice – grilled chicken or lamb. If you don’t have tahini you can make yours at home easily. Just roast sesame seeds till golden brown and let them cool. Add them to a grinder along with olive oil and grind till you get a fine creamy paste. Store in a jar and refrigerate it.
