Grilled Vegetable Salad With Tahini Dressing

By Liz Macri

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For an easy lunch or light dinner, try our grilled vegetable salad with a zesty tahini dressing.

All you have to do is throw all your ingredients of Grilled Vegetable Salad With Tahini Dressing

  1. 2 zucchini, thinly sliced lengthways
  2. 1 eggplant, thinly sliced into rounds
  3. 1 cup wholemeal couscous
  4. 1 cup boiling water
  5. 1/3 cup lemon juice
  6. 2 tablespoons tahini
  7. 2 tablespoons extra virgin olive oil
  8. 2 tomatoes, roughly chopped
  9. 1 long red chilli, seeded, thinly sliced
  10. 1/3 cup small fresh flat-leaf parsley leaves
  11. 1 tablespoon lemon zest

The instruction how to make Grilled Vegetable Salad With Tahini Dressing

  1. Heat a large greased chargrill pan over high heat. Cook zucchini and eggplant, in batches, for 3 to 4 minutes each side or until tender and charred. Roughly chop eggplant.
  2. Meanwhile, place couscous in a heatproof bowl. Add boiling water. Cover. Stand for 5 minutes. Stir with a fork to separate grains. Stir in 1/2 the lemon juice.
  3. Whisk tahini, oil, 1 tablespoon water and remaining lemon juice in a bowl until just combined. Place couscous on a serving plate. Drizzle with 1/2 the dressing. Top with zucchini, eggplant and tomato. Drizzle with remaining dressing. Sprinkle with chilli, parsley and zest. Serve.

Nutritions of Grilled Vegetable Salad With Tahini Dressing

fatContent: 379.054 calories
saturatedFatContent: 16.2 grams fat
carbohydrateContent: 2.2 grams saturated fat
sugarContent: 41.2 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 11.7 grams protein
sodiumContent:

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