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4 side salads or 2 large entrées
Light and nutty freekeh makes this romaine and fresh herb salad a hearty side or refreshing entrée on a hot day.
4 cups of romaine lettuce cut into bite size pieces (140g)
1 cup sliced cucumber (130g)
1 cup grape tomato halves (130g)
1 cup sugar snap peas, strings removed and ends trimmed (130g)
½ cup sliced fennel (60g)
½ cup sliced carrot (60g)
¼ cup mint leaves, roughly chopped
½ cup parsley leaves, roughly chopped
¼ cup of Golden Tahini Sauce + more for drizzling on top
Yields 1 ½ cups
In a small pot, bring the carrot pieces and enough Direction In a small pot, bring the carrot pieces and enough water to cover them to a boil and reduce to a simmer for about 10 minutes, or until the carrots are tender.
In a large bowl, toss the ingredients together with ¼ cup of Golden Tahini Sauce and season with salt and pepper to taste. Toss to combine well.
Serve with more Golden Tahini Sauce drizzled on top.
If you don’t have freekeh, you could also try this recipe with quinoa or brown rice for gluten free versions.
The sauce may thicken upon refrigeration. Just give it a good stir to make it creamy again or stir in a few drops of water if you prefer it thinner as a dressing.
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