Scullery

 

 

 

 

Recipe: Raw Balance, Taupo | Photography: Vicki Ravlich-Horan

This recipe was inspired by a recipe I saw online that used hemp powder and hemp oil. I changed it completely by adding raw tahini and sesame oil for the creaminess. With the ginger it is delicious! Raw butternut is great in salads, yet many people don’t think of using it raw.

Serves 4-6 | Gluten Free, Dairy Free, Raw, Vegan, Nut Free

1 small butternut, peeled
3 large carrots, peeled
2 tbsp tahini
1 tsp toasted sesame oil
1 lemon, juiced
2 tbsp olive oil
1 thumb size ginger
1–2 cloves garlic
1 date
little bit of water if needed for a slightly runnier consistency

Spiralise carrot and butternut, or just use a potato peeler to make thin strips if you don’t have a sprialiser.
Put the rest of the ingredients in a blender or Nutri-Bullet and whizz it all up.
Pour the dressing over the butternut and carrots.
Sprinkle some sesame seeds and finely chopped greens/parsley/coriander.

Tip: you can very easily make your own raw tahini by blending sesame seeds and cold pressed sesame oil in a high speed blender. Add enough oil so the sesame seeds can blend to a smooth consistency.

Looking for a spiraliser? The Scullery in Hamilton have a great range.

Creamy Tahini Salad1

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