earth bowl summer salad with a green tahini dressing

25th September 2012

P1040225

just because…

Because it has been far too long since I last posted here and although I have missed it,  my mind has been full up and spilling over.  So I stop and start in this space,  reluctantly abandoning it,  vowing to come back later when the flow is complete and coherent.

And now….

P1090093P1090095

Since our move here, there has been chaos and calmness.  There has been rough winds and still days, and finally, it has settled, and that sense of quiet inside has returned.

After my first two weeks in Portugal, one of the many things I missed from Israel was the wonderful salads,  loaded with a freshly chopped mixture of raw vegetables, doused in a good-quality olive oil, freshly squeezed lemon and the typical Israeli vibrant-green flourish of fresh herbs.  Served with a red lentil hummus,  a good bread and good olive oil,  it makes a wonderful bowl of raw, earthy goodness for brunch, lunch or dinner.

I usually make it in Summer when I am able to pick the small crunchy, cucumbers straight from the garden, a few sun-warmed tomatoes and handfuls of freshly picked herbs.  It is important for the vegetables to be fresh, ripe and flavoursome.

earth bowl summer salad with a green tahini dressing

Serves 4 – 6

You can use any vegetables you have on hand or what is in season, as long as they are fresh and finely chopped.  You can also add a handful of toasted nuts and seeds or crumble in a salty dry feta cheese.  Use whatever herbs inspire you – parsley, thyme, dill, tarragon, mint or coriander, or a combination of all.

ingredients : 

2 cobs of corn

1 medium bulb fennel

2 medium carrots, peeled and grated

a handful of cherry tomatoes

4 crunchy small cucumbers

handful small radishes

2 medium beets, peeled

handful arugula, and/kale

handful finely chopped fresh herbs (parsley, coriander, dill and/or mint)

freshly squeezed lemon juice

a few glugs of good quality cold – pressed olive oil

sea salt and freshly ground pepper

a sprinkling of zaatar

 

green tahini dressing

¼ cup tahini paste ( I prefer the hulled lighter tahini)

½ cup or more water

2 Tblsp lemon juice

¼ tsp rock salt

1 cup fresh herbs (parsley and coriander)

preparation :

Bring water to boil.  Place the corn in a steamer and steam for 10 minutes, or until just cooked.  Allow to cool and cut off the cobs with a sharp knife.

Slice the base off the fennel and remove the first fibrous outer leaf, then cut the bulb in half lengthways.  Place each half, cut side down and cut lengthways into fine shards – the slices should be almost paper thin.  Peel and grate the carrot.  Chop all the remaining vegetables into the tiniest cubes you can manage.  Gather the arugula and fresh herbs into a tight bunch and slice into thin shards.

In a large, earthy salad bowl, mix all of the vegetables with the sliced arugula and fresh herbs, and drizzle with a good quality cold-pressed olive oil.  Sprinkle over the zaatar.

To make the tahini dressing, in a medium mixing jug place the tahini, water, lemon juice and salt.  Using a hand blender, blend until you have a consistency that is pourable, adding extra water if you need.  Add the parsley and coriander and blend again until the herbs are broken done and the sauce is a nice green colour. Taste, add lemon or salt if needed.  Allow each individual to pour over their serving of salad.

Lovely with oven baked crunchy pita’s, drizzled with olive oil and sprinkled with zaatar.

Goodness shared from Stacey

Print Friendly, PDF & Email

2 comments

  • Kristin

    Stacey,

    Good to have you back here. There is a voice you use/have here that I love to connect with, where you impart you earthly and divine wisdom and satisfy the soul through the grace of food.

    love, Kristin

Leave a Comment

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie