So, in a previous recipe, I experimented with Dijon mustard which turned out fabulous and got me thinking about some good ol’ tahini. So, for this delightful cucumber & capsicum pepper medley salad recipe, I thought I would play around with tahini for a quick, oil-free dressing.
Have a good one!
Required equipment for this recipe:
- Kitchen knife
- Cutting board
- Large salad bowl
- Utensils to mix ingredients
- Blender
- 1 cucumber peeled and sliced
- 1 cucumber peeled and cut into smaller chunks for dressing
- 3 capsicum peppers of choice chopped to desired size
- 1-2 shallots chopped
- 2 scallions cubed
- 1-2 cloves garlic chopped
- 4 tablespoons tahini
- 3 tablespoons lemon juice
- natural salt to taste
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Get ingredients ready for preparation and use.
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In a large salad bowl, add the peeled and sliced cucumber, chopped capsicum peppers, and chopped shallot(s). Optionally season with some salt and mixed peppercorns. Set aside and move on to the dressing.
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In a blender, add ingredients in the following order: cucumber chunks, cubed scallions, lemon juice, chopped garlic, and tahini. Blend contents to desired consistency.
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Once finished, pour desired amount of dressing over your cucumber and capsicum pepper salad. Mix contents with utensils.
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Guess what.... you're done! Optionally top with some garnish and serve.
As always, try as best you can to procure and use organic ingredients. Make sure to rinse and clean your produce properly before use.
