This salad came together when I was looking for a vegetable accompaniment to complement the Healthy Spinach Falafel I made for dinner. The tahini sauce from the falafel recipe made the perfect dressing for this mostly-cooked salad, beautifully setting off the sweet-tart flavour of the pomegranate seeds and the slight bitterness of the silverbeet.
Ingredients:
1 head broccoli, cut into small florets
2 medium zucchinis, sliced into 4 mm rounds
1 bunch silverbeet, tough stems removed, and leaves sliced into thin ribbons
1/2 small Spanish onion, thinly sliced
1/2 avocado, diced
arils (seed capsules) of 1 pomegranate
Tahini sauce
¼ cup tahini
2 tbsp lemon juice
water as needed
dash of black pepper
Method:
Steam vegetables until they are just tender and their colour brightens (I did each vegetable separately so I could keep a close eye on them).
Transfer vegetables to a serving bowl and chill in the fridge for 30 minutes.
Add remaining ingredients, toss lightly, and drizzle with tahini sauce to serve – you won’t need all the tahini sauce for this recipe; leftovers can be stored in the fridge for up to a week.
Tahini sauce
Whisk ingredients together, adding water as needed to reach desired consistency.
