Recipe

Rainbow salad with tahini cumin dressing

This rainbow salad with tahini dressing is beautifully presented in jars for a fancy twist.

  • 20 mins preparation
  • Serves 4
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Ingredients

  • 1 lebanese cucumber (130g), sliced thinly
  • 400 grams canned chickpeas (garbanzo beans), drained, rinsed
  • 1 medium carrot (120g), cut into thin matchsticks
  • 1 large beetroot (beets) (200g), peeled, cut into thin matchsticks
  • 4 baby cos (romaine) lettuce leaves
  • ½ teaspoon poppy seeds
Tahini & cumin dressing
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons greek-style yoghurt
  • 1 tablespoon olive oil
  • ½ teaspoon ground cumin
  • 1 tablespoon warm water, approximately

Method

  • 1
    Make tahini and cumin dressing. Stir tahini, juice, yoghurt, oil and cumin in a jug. Whisk in enough of the warm water until smooth; season to taste.
  • 2
    Spoon half the dressing into four 1½ cup (375ml) glass jars; top with cucumber, chickpeas, carrot, beetroot and lettuce. Drizzle with remaining dressing, sprinkle with poppy seeds.

Notes

Dress salad just before serving to prevent the beetroot bleeding into the other vegetables.

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