Hot summer days call for delicious raw salads. Tahini optional.
There really is nothing more satisfying on a hot day than tucking into a delicious raw salad. Always have the freshest vegetables on hand to slice, shave, grate, spiralise, chop or dice; and use organic, where possible. These are some of my favourite ingredients to go into a raw salad. I have used a tahini dressing but feel free to dress your salad with mayo or a vinaigrette if you prefer. Some cooked prawns or chicken would work beautifully with this, too.
SERVES: 4 - 6
PREP TIME: 15 - 20 minutes
1 small fennel bulb, thinly sliced using a mandoline or sharp knife
150 g savoy cabbage, thinly shredded using a mandoline or sharp knife
150 g red cabbage, thinly shredded using a mandoline or sharp knife
3 radishes, thinly sliced using a mandoline or sharp knife
1 Lebanese cucumber, halved, deseeded and cut into matchsticks
1 carrot, cut into matchsticks
1 large handful of rocket leaves
1 small handful of dill fronds
1 small handful of mint leaves
1 small handful of chopped flat-leaf parsley leaves
extra-virgin olive oil, for drizzling
Avocado and Tahini Dressing:
1 ½ avocados, halved, stone removed and peeled
½ garlic clove, chopped
2 teaspoons finely chopped basil leaves
1 ½ tablespoons tahini (unhulled or hulled)
pinch of ground cumin
2 tablespoons lemon juice, plus extra for drizzling
2 tablespoons olive oil
sea salt and freshly ground black pepper
To make the dressing, place the avocado, garlic, basil and tahini in the bowl of a food processor and process until smooth and creamy. Add the cumin, lemon juice and olive oil and continue to whiz until smooth. Season with salt and pepper.
Arrange all the prepped salad ingredients on a large platter or in a large salad bowl, spoon over the dressing and drizzle some extra-virgin olive oil over the top. Drizzle over a little more lemon juice, if desired, and serve immediately.