SALAD RECIPE WITH BEETROOT TAHINI:
What could be more scrumptious than whole roasted baby cauliflower? Combine them with spiced chickpeas and beetroot tahini, and you’ll have a middle eastern inspired salad that won’t disappoint.
- Bring a small pot of water to boil. Remove the leaves and stem from the beetroot and place into the pot. Reduce to a simmer and place the lid on. Simmer for at least 30 minutes until they are tender. Remove from the pot, let it cool and with your fingers remove the skin, which should slide off easily.
- Add the beetroot, tahini, garlic cloves, a pinch of salt and pepper into a food processor. Blend until pureed.