Grilled Garden Salad
A refreshing sweet taste of young carrots with a kick from the flowing tahini is an absolute delight to salad lovers.
10 baby carrots
10 baby courgettes
Two handfuls Arugula leaves
A handful of walnuts (roasted)
Half Hass Avocado (sliced)
1/4th cup Feta cheese
2 teaspoon olive oil
3 Tablespoons Tahini
2tbsp Lime juice
1/8th teaspoon mustard paste
1/8th teaspoon Garlic paste
seasoning (salt and pepper)
Wash and remove ends of the carrots and courgettes.
Slice them into halves lengthwise and sprinkle some freshly crushed salt & pepper corns along with olive oil.
Grill these vegetables on a ridged griller pan to create the roasted patterned look.
Layer the salad bowl with fresh Arugula leaves.
Arrange the grilled vegetables on the leaves.
Next arrange sliced avocado and freshly roasted walnut halves.
Lastly throw in some feta cheese over it and then pour over the dressing.
For the dressing simply blend together the tahini, lime juice, garlic, mustard, salt, pepper and some water to make it to a pouring consistency.