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–+ servings

Vegetable Tahini Salad

This vegetable tahini salad pops with the added flavor in the dressing. It's an easy, flavorful, and nutrition packed dinner! 
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Cuisine: Middle Eastern
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 339kcal
Author: Chef Tariq

Ingredients

Salad

  • 1 cup Freekeh soaked
  • 2 tbsp Olive Oil
  • 2 cups Sweet Potato peeled & diced
  • 300 g Broccoli
  • 250 g Red Cabbage
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 125 g Lentils cooked
  • 150 g Romaine Lettuce
  • 1 Onion

Dressing

  • 4 tbsp Tahini
  • 1 tbsp Balsamic Vinegar
  • 2 tbsp Olive Oil
  • 2 tbsp Water
  • 2 Garlic Cloves
  • 1 tsp Salt
US Customary - Metric

Instructions

  • In a bowl, add the broccoli, red cabbage, onion and sweet potato. Drizzle over olive oil and stir to coat well.
  • Place on a baking tray and cook at 350°F (175°C) for 40 minutes, or until cooked.
  • Combine all the dressing ingredients in a bowl and whisk to combine.
  •  In a large serving bowl, add the cooked vegetables, freeka, lentils, cumin, turmeric, romaine lettuce and dressing. 
  • Mix well and serve!

Video

Nutrition

Calories: 339kcal | Carbohydrates: 50g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Sodium: 797mg | Potassium: 1135mg | Fiber: 17g | Sugar: 9g | Vitamin A: 13895IU | Vitamin C: 110.1mg | Calcium: 148mg | Iron: 5.5mg