Middle Eastern spring green slaw with tahini
- Details
 - By Jo Ingleby of Demuths, Bath
 
Wash the spring greens and rip the leaves from the hard stem. Shred finely with a sharp knife.
Finely slice the red onion and grate (or slice) the carrot.
Mix the greens, carrot and onion together in a bowl.
Add the tahini and lemon a little at a time with a pinch of salt and pepper.
Garnish with sesame seeds, chopped herbs and chilli flakes.
 
    
    
        
            
            
            
                                                
            
            
            
                                                
            
            
            
                                                
            
            
            
                                                
            
            
            
                                                
            
            
            
                                                


