Carrot Tahini Salad Food

CARROT SALAD WITH TAHINI DRESSING

Steps:

• In a large bowl, whisk tahini, olive oil, lemon juice, 2 tablespoons water and roasted garlic to combine. Season with salt and pepper.
• Add carrots, raisins and sesame seeds to dressing. Season with salt and pepper and toss until vegetables are coated with dressing.
• Refrigerate for about 2 hours before serving.

TAHINI-GLAZED CARROTS

Steps:

• Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
• While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
• Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.

GRATED CARROTS WITH TAHINI DRESSING

Steps:

• Toss raw grated carrots with a dressing made with tahini, olive oil, lemon juice, cumin, harissa or other hot sauce, chopped fresh parsley and a little water to thin it out.
• Refrigerate until serving.

TANGLED CARROT AND BROCCOLI SPROUT SALAD WITH TAHINI DRESSING

Steps:

• Put the lentils in a pot with the water and bring to a gentle boil over medium-high heat. Reduce the heat to a simmer and cook, uncovered, until the lentils are tender, 15 to 20 minutes, adding water if the liquid has evaporated and the lentils are still tough. Drain the lentils and set aside to cool.
• Using a vegetable peeler, peel the carrots. Rest the bottom of one of the peeled carrots on a cutting board. Starting at the skinny tip of the carrot, press firmly down the length of the carrot with the vegetable peeler to create thin shavings. Repeat with the remaining carrots. (If you prefer, you can use a mandoline instead.) Add the shaved carrots to a mixing bowl along with the broccoli sprouts and onion.
• To make the dressing, in a separate small bowl, whisk together the tahini, olive oil, agave nectar, lemon juice, salt, and pepper. Add the water, 1 tablespoon at a time, until you reach the consistency of a basic vinaigrette.
• Add the dressing to the bowl with the vegetables and toss to coat. Add the lentils and half of the pistachios and toss again. Sprinkle the remaining pistachios on top and serve immediately.

ROASTED CARROT AND TAHINI SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Combine carrots, onion, and garlic in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread vegetables evenly on the baking sheet.
• Roast in the preheated oven until lightly browned and soft, about 25 minutes.
• Combine 2 cups vegetable broth with 1/2 of the cooked vegetables in a blender jar. Puree until smooth and pour into a large saucepan over medium heat. Puree remaining broth and vegetables with tahini; pour into the saucepan.
• Add curry powder, coriander, ginger, turmeric, and cardamom to the vegetable puree. Stir until warm. Stir in heavy cream and remove from heat. Season with salt and pepper. Ladle soup into bowls.