INGREDIENTS
Dressing
- olive oil
- lemon juice (1/2 lemon)
- lemon zest
- mustard (1-2 tsp)
- salt, pepper
- tahini
- Greek yogurt
- lemon juice (1/2 lemon)
- salt, pepper
- pea shoots
- 1/4-1/2 cup diced, roasted beets
- 1 green bell pepper,
- 1 apple
- 1-2 tomatoes, seeded and diced
- 1/4-1/3 cup carrots, diced
- 1/4 cup onion, diced
- 1/4 cup radish, diced
- 1 blood orange, cut into supremes
- parsley
- mint
- 1/8-1/4 cup olives, chopped
- feta
- salt, pepper
- sumac
- pita chips
Mix up the lemon juice, zest, and mustard for the vinaigrette and add oil, stirring, until you get the taste you want. Season with salt and pepper.
Mix together the tahini and greek yogurt in a 1 to 4 ratio. For 1 T tahini and 4 T yogurt, add the juice of 1/4 to 1/2 lemon. Stir together, season with salt and pepper, and set aside.
Chop of parsley and mint and add to the vegetables. Toss the herbs and vegetables together with the vinnaigrette (reserve 1 T), and add some of the smaller pita chips. Season with salt, pepper, and sumac.
To plate, spread some of the yogurt mix around the bottom of the plate. You can sort of see this in the picture below.
Arrange a bed of larger pita chips on top of this base, and spoon some of the salad mix on top of this. As you are plating the salad, add the beets and blood oranges. Dress the pea shoots with the remaining vinaigrette and top the salad with the pea sheets and crumbled feta.
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