I love raw veggies, but Ken’s not such a fan. This grilled zucchini and tahini salad really hit the spot for him, as the tahini sauce adds that bit flavour and depth to what he otherwise finds to be bland veggies.
- 1 large zucchini, cut into thin coins
- 2 yellow squash, cut into thin slices
- 1 bunch green beans
- 2 handfuls spinach or lettuce leaves
- 1/3 - 1/2 cup semi-dried tomatoes
- 1 long red chilli, deseeded and finely diced
- 1/4 cup chopped mint
For the dressing
- Juice of 1/2 orange
- Juice and zest of 1/2 lemon
- 2 tbs tahini
- 1 clove garlic, crushed
- 1/2 tsp honey
- Pinch sea salt
- Pinch cracked pepper
Blanch the beans in a pot of boiling water for only 10 seconds to take some of the crunch out of them. Strain immediately and run under cold water to prevent them from cooking further.
Grill the zucchini and squash in a fry pan on medium heat until slightly blackened.
Mix the dressing ingredients together in a jar - mine went missing today so I had to whisk it together.
Place the spinach on the bottom of the bowl, place the remaining salad ingredients on top and drizzle over the tahini dressing just prior to serving.