Look at these colours! Our wintery veggie salad with tahini dressing is another seasonal favourite. Besides being pretty it is nutritious and tastes great.
Serves 4
1 small kohlrabi
½ fennel bulb
2 small carrots
1 small beetroot
¼ celeriac
3 leaves black kale (cavolo nero)
zest and juice of ½ a lemon
1 orange
1 handful parsley
1 handful cilantro
½ handful mint leaves
1 handful walnuts
2 tsp tahini
3 tbsp olive oil
1 tbsp apple cider vinegar
½ tsp salt
2 tsp maple syrup
1 tbsp orange juice
Cut kohlrabi, carrots, beet and celery into fine strips. Finely slice the fennel. REmove the stem from the black kale leaves and cut them into fine strips. Massage the kale with the lemon juice. Fillet the oranges, reserving some of the juice. Roughly chop the herbs. Lightly toast the walnuts in a pan and then roughly chop them. For the dressing, mix all the remaining ingredients. Place the vegetables in a bowl with the oranges, herbs, walnuts and lemon zest and mix with the dressing. Leave to marinate for about half an hour before serving.