Recipe

Tahini Date Salad

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Tahini Date Salad

Chopped date salad topped with tahini, fried red onions and lemon zest.




Ingredients to serve 2

  • ½ x butternut – dice (1cm)
  • 2 x sweet potatoes – dice (1cm)
  • ½ x lemon
  • ½ x red onion – slice thinly
  • 2 tbsp x tahini
  • 5g x parsley
  • ¼ clove x garlic – peel, grate finely & chop
  • 50g x rocket
  • 20g x dates – chop roughly
  • 5g x mint – tear leaves
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry
  • paper towels (from your pantry)

Ingredients to serve 4

  • 1 x butternut – dice (1cm)
  • 4 x sweet potatoes – dice (1cm)
  • 1 x lemon
  • 1 x red onion – slice thinly
  • 4 tbsp x tahini
  • 10g x parsley
  • ½ clove x garlic – peel, grate finely & chop
  • 100g x rocket
  • 40g x dates – chop roughly
  • 10g x mint – tear leaves
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry
  • paper towels (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Roast veg: Place the butternut and sweet potatoes on a tin foil lined baking tray with a drizzle of olive oil and salt and pepper. After 15 minutes of cooking, remove from the oven and toss them around to make sure they roast evenly. Place them back in the oven and roast for another 15-20 minutes, until golden and cooked – slightly charred. Once they are done, remove from the oven and set aside to cool down.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut in half and juice. Set aside.

Step 4

Red onion: Place a frying pan on medium-high heat with a few glugs of olive oil. Add the red onion slices and fry until golden and crispy – 8-10 minutes. Remove from the pan and place on a paper towel to drain any excess oil.

Step 6

Tahini: Mix these ingredients in a small bowl – tahini, parsley and garlic. Add a little water, enough to turn the mixture into pouring consistency. The tahini will go thicker when you start adding the water but keep adding a little at a time and eventually it will become a runny consistency. Season with salt and pepper and the lemon juice to taste. Set aside.

Step 7

Date salad: In a bowl, mix together the roast veg, rocket and chopped dates.

Step 8

Serve the salad topped with the tahini, fried red onion, lemon zest, mint leaves and a drizzle of olive oil.



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