Colorful Vegetable Bowl with Avocado and Tahini with homemade raw tahini

👨‍🍳 Method

For the Salad Dressing

1. 1
   Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.

   Blender

   💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
2. 2
   Taste and adjust the seasoning.
3. 3
   In a small bowl, whisk the oil, lemon juice, tahini, garlic and salt until smooth.

   Bowl

To assemble

1. 4
   Cook the broccoli in a pot of salted water 3–4 minutes, until slightly tender.

   StovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2. 5
   Drain the broccoli and let cool.

   Colander
3. 6
   Put the chickpeas, red cabbage, carrot, broccoli, red pepper and avocado in a large bowl.

   Bowl
4. 7
   Drizzle the dressing on top.
5. 8
   Garnish the salad: sprinkle the parsley on top and serve.