Using all the local and garden produce for this farro salad with pan fried halloumi, sautéed mini zucchini, mixed greens, herbs, radishes, cucumbers and tomatoes from the garden with a lemon tahini vinaigrette.
Here’s the recipe for the dressing.
For the Lemon Tahini Vinaigrette
½ cup fresh lemon juice
3 tbsp tahini
1 clove garlic, finely chopped
1 tbsp Dijon mustard
Salt and pepper to taste
Place all ingredients in a jar with a tight fitting lid and shake well until all ingredients are combined. The dressing will be thick, so add water by the tablespoon full until you get the desired consistency. Dress the salad just before serving.
Have a lovely Labour Day weekend.
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