Cold Tahini Noodle Salad
This Mediterranean diet recipe calls for a very traditional, nutritious Greek-Mediterranean ingredient: tahini! Used all over the Eastern Mediterranean, tahini is one of the superfoods of the Mediterranean diet. While this isn’t a traditional Greek recipe per se, but rather inspired by the delicious cold sesame noodles in Chinese cuisine, the extra virgin Greek olive oil, ouzo and, of course, tahini, definitely give it a Greek passport!
RATING
SERVES
2
PREP TIME
20 min
COOK TIME
15 min
Ingredients
For the Tahini Sauce
- 1 cup raw tahini
- 6 tablespoons olive oil
- 6 - 8 tablespoons soy sauce
- 4 tablespoons ouzo deglazed
- 2 tablespoon minced garlic or Greek garlic paste
- 8 - 16 tablespoons water (for desired consistency)
- Greek sea salt to taste
- Freshly squeezed lemon juice (optional)
For the Noodles
- ½ pack whole wheat or legume-based spaghetti
- 3 tablespoons extra virgin Greek olive oil or more as needed
- 1 large (or 2 medium) zucchini, trimmed and diced
- 1 large (or 2 medium) carrot, peeled and diced
- 1 large red bell pepper seeded and sliced thinly
- 3 cups raw broccoli florets (cut small)
- Salt to taste
- 2 tablespoons sesame or nigella seeds
Instructions
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Heat the ouzo in a small pot for a few minutes, to deglaze. Set aside. In a small bowl, whisk together the tahini, olive oil, soy sauce, deglazed ouzo, garlic, lemon juice, salt and enough water to make a creamy pourable sauce. Season to taste with more soy sauce and/or fresh lemon juice. Set aside.
-
Heat the 2 tablespoons of olive oil in a large frying pan over high heat and quickly sauté the broccoli florets. Add the carrots and stir. Add the zucchini. Stir all together quickly and gently for about 4 minutes, until al dente. Remove from heat and cool.
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Cook pasta according to the package instructions, then set aside.
-
In a large bowl, toss together the pasta and veggies. Pour in the tahini sauce and mix everything together well. Garnish with the sesame or nigella seeds.
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