This is basically a crudité platter turned into a salad. I love the creaminess of the tahini and the avocado in the dressing. I’ve been eating a lot of charred cauliflower lately. Healthy snacking! With summer coming and the temperature rising, I crave more vegetables and fruit than in winter. I am dreaming of a hot summer. Hopefully this year, it will be a good one!
I charred the cauliflower but not the romanesco because I wanted it to still be bright green. But you can also just mix it with the cauliflower and char them both in the oven.
This recipe serves 3.
1 cauliflower, cut into florets
1 romanesco, cut into florets
2 beef steaks, about 300grs
10 radishes, thinly sliced
3 yellow beets, thinly sliced
1 tablespoon of olive oil
For the dressing:
2 tablespoons of tahini
Juice of 2 limes
¼ cup of olive oil
¼ white vinegar
¼ cup pf water
Salt to taste
Preheat the oven to 180C/350F.
To make the dressing, just place all of the ingredients in the food processor and pulse until you get a creamy consistency. Transfer to a bowl, cover with plastic film and keep in the fridge until ready to use.
Place the cauliflower florets in a bowl. Add the olive oil, salt and pepper. Mix well and place in an oven tray lined with parchment paper. Roast for 20 minutes or until the cauliflower is charred.
Boil the Romanesco florets for 3 minutes. Drain and set aside.
Thinly slice the beets and radishes.
Cook the steaks as desired. I just added a few spices and cooked them in 1 tablespoon of olive oil and 1 tablespoon of butter, over medium-high heat. Let them rest for a few minutes before thinly slicing them.
To plate the salad, just arrange all of the vegetables first. Then drizzle some of the dressing and finally add the sliced beef.