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Cauliflower, Broccoli & Pepper Salad


- 225g broccoli
- 225g cauliflower
- 1 small yellow pepper
- 1 small red pepper
1 garlic clove, crushed
- 60ml (4 tbsp) tahini
- 90ml (6 tbsp) lemon juice
- salt and pepper
- Seasame seeds to garnish

1. Divide the broccoli and cauliflower into florets and blanch in boiling water for 3 minutes, then drain and leave to cool.

2. Halve, core and thinly slice the peppers, discarding the seeds. Place in a salad bowl with the broccoli and cauliflower.

3. For the dressing, whisk the garlic, tahini, lemon juice, 60ml (4 tbsp) water and seasoning together in a small bowl. Pour the dressing over the salad and toss gently. Chill before serving sprinkled with sesame seeds.