Lunch

Rainbow salad with tahini cumin dressing

This rainbow salad with tahini dressing is beautifully presented in jars for a fancy twist.
4
20M

Ingredients

Tahini & cumin dressing

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.

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

Note

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