Beautiful British leafy carrots from Natoora @natoora and purple sprouting tender-stem broccoli roasted in the oven until slightly charred. The curly kale is massaged with olive oil for a few minutes to soften, and then the charred veggies are added on top.
The dressing has tahini, EVOO, lemon juice, cumin, and garlic, which we smoked on the Big Green Egg BBQ. You can now buy smoked garlic from the supermarket; however, I have adapted the recipe if you can’t get a hold of any. I am rather obsessed with this dressing as it is so easy to whisk up and soooo delish… I recently used it for a warm butternut squash salad, too… it complements any roasted veggies or green leaf salads.
I’ve used quite a few toppings, pomegranate, which gives a burst of sweetness, parsley for freshness, walnuts for crunch, crispy fried onions, and crispy crushed garlic for the final umami bomb, and just because I can never get enough garlic!! 🧄
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