Fall salad with Carrots, Cabbage, Apples & Tahini
For the salad
- 1 Val Venosta Pinova apple
- 1 1/2 cup mixed baby greens (100g)
- 1/4 purple cabbage
- 3 carrots
- 10 walnuts, shelled
- 1 Tbsp pomegranate seeds
- 1/2 Tbsp sesame seeds, toasted
- 1/2 Tbsp extra virgin olive oil
- 1/4 lemon, juiced
- 1 handful onion sprouts
- 1 garlic clove
- black pepper, freshly ground
Foe the tahini dressing
- 1 1/2 cup chickpeas, boiled drained and rinsed (250g)
- 3/4 cup water (200g)
- 1 tbsp tahini
- 1 small chili pepper
Prepare the ingredients for the salad
Wash the carrots, cut them in half lenghtwise and place them in a lined baking tray. Brush them with olive oil and sprinkle with salt and pepper. Place the tray in the top part of the oven and turn on the grill. Bake for about 5 minutes, or until the carrots are lightly roasted.
In a medium pan sautee the purple cabbage with olive oil, salt and the garlic clove for 3-5 minutes.
Thinly slice the apple and drizzle with the lemon juice.
How to make the tahini dressing
Blend all the ingredients until you get a creamy (but not too thick) sauce
Adjust with salt and water if needed.
Arrange the salad
In a medium serving plate place the baby greens, the purple cabbage, the carrots and the sliced apple.
Sprinkle with walnuts, pomegranate seeds, sesame seeds and onion sprouts.
Drizzle 3-4 tablespoons of the dressing sauce and serve the rest of it on the side.