Make something amazing out of leftovers – this started with some shredded carrot and beetroot and then with a few other random things that were left in the fridge became a fantastic salad. Use whatever vegetables you have, add some herbs, lots of toasted seeds for crunch and a few goji berries and pear for a hint of sweetness. It all comes together with a creamy tahini dressing with cumin for earthiness and pomegranate and lemon for some tang. Serve the dressing on the side if you want to have the undressed leftovers all over again for lunch. Easy, healthy, delicious.
Rainbow Slaw with Seeds & Tahini Dressing
1 carrot, julienned
1 beetroot, julienned (and rinsed twice and drained
1 baby fennel, finely sliced
5 kale leaves, destemmed and finely sliced
1 kohlrabi, julienned
1/2 avocado, cubed
1 bok choy, finely sliced
1 pear, julienned
handful of parsley, chopped
handful of coriander, chopped
handful of goji berries
large handful of pumpkin seeds
large handful of sunflower seeds
3 tbspn tahini
1 tspn cumin
juice of 1 lemon
1 tbspn pomegranate molasses
In a large non stick fry pan, dry fry the pumpkin and sunflower seeds until they are toasted.
For the dressing, in a jar combine the tahini, lemon juice, pomegranate molasses, cumin and a pinch of salt. Add about 2 tbspn of water, seal the jar and shake to combine. Taste and check the consistency. The end result should be a pourable consistency, almost like cream. Add more water or lemon juice if you need to suit your taste.
Place salad ingredients in a large bowl. Top with seeds and toss to combine. Either drizzle with the dressing or serve the dressing on the side for people to dress their salad themselves