I have been hopeless at posting on my blog, and hope thst now life is a bit simpler and less hectic I will be able to keep this up. My veggie garden looks incredible at the moment and yesterday I managed to pick: pak choy, yellow carrot, orange carrots, radishes, lettuce, green beans, runner beans, limes, lemons, oranges...with this glut of everything I have been busy in the kitchen experimenting.
Tangled Carrot and
radish salad with tahini dressing:
I made this a few
days ago, thinking James would hate it-I was very wrong! This is very loosely based on a salad in “The
Spouted Kitchen” cookbook.
Serves 4
6 carrots-I use an
assortment of orange and yellow carrots
1 radish- moli (the long white ones!)
½ cup toasted
cashew nuts or pistachios
Tahini dressing:
¼ cup tahini
1 tbsp extra
virgin olive oil
2 tbsp agave
nectar
3 tbsp freshly
squeezed lemon juice
Sea salt
Freshly ground
black pepper
1-3 tbsp water, as
needed.
Using a vegetable
peeler, peel the carrots. Rest the
bottom of the peeled carrot on a chopping board and starting at the skinny end
of the carrot, press firmly down the length of the carrot with the peeler to
create thin shavings. Do the same with
the radish. Add the shaved carrots and
radish to a mixing bowl.
To make the
dressing, in a separate small bowl, whisk together the tahini, olive oil, agave
nectar, lemon juice, salt and pepper.
Add the water 1 tbsp at a time until you reach the consistency of a
basic vinaigrette.
Add the dressing
to the bowl with the vegetables and toss to coat. Add the toasted nuts-sprinkled on top and
serve immediately.
