This recipe is ideal to pair with grilled tempeh or tofu or if you want to make it a bit more substantial you can also add some cooked quinoa. I love how the tahini dressing brings everything together and adds a luscious creaminess to this salad.
Ingredients
- 2 tbsp tahini
- The juice of 1/2 lemon
- 1/2 tsp white miso paste
- 1/2 tsp maple syrup
- 1 tsp apple cider vinegar
- Water to thin in as desired
- Salt and pepper to taste
Instructions
- To make the tahini dressing simply mix together all the ingredients. I like to use a small whisk to avoid any lumps. Add the water gradually until you have reached the desired consistency.
- Add the chopped walnuts to a frying pan and toast them on a medium heat for a few minutes, tossing them from time to time until they start to turn golden brown.
- Spiralize the apple and the courgette. Transfer them to a large bowl and pour over the tahini dressing. Mix in the rocket. Serve straight away with the toasted walnuts.