- 300 g. broccoli
- 300 g. cauliflower
- 1 small yellow pepper
- 1 small red pepper
- 1 small green pepper
- 5 tbsp. tahini
- 6 tbsp. lemon juice
- 5 tbsp. water
- 2 garlic clove, crushed
- salt and pepper
- sesame seeds for garnishing
1. Prepare broccoli and
cauliflower. Remove any of the coarse stalk and break into florets. Wash
and blanch in boiling water for 3-5 minutes or until tender but crisp.
Drain and refresh under cold running water.
2. Halve the peppers, remove seeds and slice thinly. Place peppers,
broccoli and cauliflower in a salad bowl.
Prepare the dressing, put tahini, garlic, lemon juice, water and salt and
pepper in a small bowl. Whisk until well blended. Pour dressing over the
salad and toss lightly. Sprinkle with sesame seeds and chill for several
hours before serving.