Easy Tahini Salad Dressing with Bulgur Salad Bowl
-
- Prep Time
- min
-
- Cook Time
- min
Ingredients
- 1 box Al'Fez Lebanese Spiced Tabouleh
- 200ml of Water or Vegetable Stock
- 1 Tbsp of Tomato Paste
- 1 clove of finely chopped Garlic
- 1/2 an Avocado
- 1 medium Sweet Potato
- 1 red Romano Pepper
- 6 Chestnut Mushrooms
- 1/2 a medium Red Onion
- Baby Spinach or Baby Leaf Salad
- Freshly chopped Parsley for garnish
- For Al'Fez Tahini Dressing
- 2 Tbsp of Al'Fez Natural Tahini
- 2 Tbsp of Water
- 1 Tbsp of Lemon Juice
- 1/2 tsp of Garlic Powder
- 1/2 tsp of ground Black Pepper
Recipe calls for
Instructions
- Start by frying the garlic in some olive oil
- After 1 minute add in the Al'Fez Lebanese Spiced Tabouleh and toast with the garlic for 2 minutes
- Add the tomato paste and and mix to combine
- Add the water or stock, lower the heat, cover and cook gently for about 10 minutes, until all the water has been absorbed by the Tabouleh
- Remove from the heat and keep covered for another 10 minutes
- Remove the lid and fluff the Tabouleh with a fork.
- Cut the Sweet Potato into long strips
- Roughly chop the red onion and slice the Romano Pepper in half
- Toss all of the vegetables together with the whole mushrooms and season with salt, pepper and a drizzle of olive oil
- Roast in the oven for 20-30 minutes, until soft
- For Tahini Dressing combine Al'Fez Natural Tahini, Water, Lemon Juice, Garlic Powder, Salt, Pepper and Parsley in a small bowl and whisk together.
