Ingredients
- SpinneysFOOD extra virgin olive oil 4 tbsp
- SpinneysFOOD cherry tomatoes 200g
- Courgettes 2
- SpinneysFOOD baby carrots 200g
- Spring onions 10
- Cauliflower 1 head
- SpinneysFOOD micro greens 1/2 cup
- White sesame seeds 1/2 cup
- SpinneysFOOD bottled drinking water 125ml
- Lemon juice 2 lemons
- Rigatoni 400g
- Tahini 150g
- Garlic 2 cloves
Equipment
- Food processor 1
- Baking tray 1
Nutrition (Per serving)
- Calories 617
- Fat 30g
- Saturates 4g
- Protein 19g
- Carbs 70g
- Sugars 10g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Cold tahini pasta salad
Salad 15 Mins Prep · 40 Mins Cook
- Preheat the oven to 180°C, gas mark 4. Halve the spring onions, carrots, courgettes and cherry tomatoes and separate the cauliflower florets. Place all the vegetables on a large baking tray and add 1 tbsp of the olive oil and season with salt and pepper. Roast for 30-40 minutes, or until tender and slightly caramelised. Place in the fridge until cool.
- Cook the rigatoni according to the package instructions. Drain and toss with 2 tbsp olive oil. Refrigerate until cool.
- To make the dressing, combine the tahini, 1 tbsp olive oil, garlic, lemon juice, salt and pepper in a food processor. While the motor is running, drizzle the cold water into the feed tube until you have a creamy but still loose consistency.
- Toss all the ingredients together and place on a serving dish.
- Sprinkle with the sesame seeds and micro greens.