Description
This gorgeous grilled Asparagus and Turkish Ezme inspired tomato salad with tahini dressing is a light and refreshing vegan side-dish that’s perfect for spring. The asparagus is cooked until tender and slightly charred, and the tomatoes are tossed in simple vinaigrette with red onion, red pepper, and parsley. The tahini dressing adds a creamy nuttiness and a burst of citrus flavour.
Ingredients
Units
Asparagus
- 450g/2 bunches asparagus
- Small amount of olive oil for frying
- Salt & pepper to taste
Tomato Salad
- 1 medium red onion, halved and sliced thinly
- 200 g cherry tomatoes (or other tomatoes in season), finely chopped
- 1 red romano pepper, deseeded and finely chopped
- 1 medium hot red chili, finely chopped
- 2 Tbsp finely chopped flat-leaf parsley
- 1 Tbsp lemon juice
- 1 Tbsp Balsamic vinegar
- 2 tsp Aleppo pepper, or chilli flakes, to taste
Tahini Sauce
- 1 medium to large clove of garlic
- 30ml lemon juice
- 1/4 cup tahini
- Pinch sea salt
- 3 Tbsp ice water
Instructions
- For the tahini sauce, take a medium bowl and combine the minced garlic with lemon juice; set aside for 5 minutes to allow the acid to mellow the garlic
- Prep the asparagus by slicing off the woody ends off the spears (about 1,5cm), and peeling it about ⅔ of the way, stopping about 3cm from the asparagus tips.
- Add the tahini and salt to the garlic mixture and stir until a smooth paste is formed. While stirring, gradually incorporate 3 tablespoons of ice water to create a creamy and smooth tahini sauce.
- To prepare the tomato salad, start by finely chopping all the vegetables and herbs separately. Begin with the red pepper. Halve the pepper, remove the membrane and seeds and chop finely. Continue with the red onion, followed by the tomatoes, and the flat-leaf parsley. Once chopped, you can combine and finely chop the ingredients together.
- Add the salad to a bowl. Season with lemon juice, balsamic vinegar, Aleppo pepper/chilli flakes, salt, and pepper. Mix well to ensure the flavours are evenly distributed. Set aside.
- Place a frying pan on a high heat. Drizzle the prepped asparagus with oil and toss with salt and pepper. Once the pan is smoking hot, tip in the asparagus and cook, charring lightly until just cooked through with a slight bite.
- To assemble the dish, spread the tahini sauce as the bottom layer on a serving plate. Spoon the tomato salad on top of the tahini sauce and finish by arranging the cooked asparagus over the salad.
Notes
This salad is best served immediately, but it can also be stored in the refrigerator for up to 2 days.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Pan Fry
Nutrition
- Calories: 158.39kcal
- Sugar: 6.24g
- Sodium: 307.45mg
- Fat: 10.35g
- Saturated Fat: 1.48g
- Unsaturated Fat: 8.25g
- Trans Fat: 0g
- Carbohydrates: 13.75g
- Fiber: 4.87g
- Protein: 5.72g
- Cholesterol: 0.44mg