Grilled Vegetables with Tahini
Ingredients
• 1 red onion, peeled and cut into 1cm rounds
• 1 fennel bulb, cut into wedges
• 1 red capsicum, quartered, pith and seeds removed
• 6 zucchini flowers, halved lengthwise
• 1 bunch broccolini
• 1 small eggplant, cut into 1cm rounds
• 2 tbs vegetable oil
• 2 tbs olive oil
• 2 tbs lemon juice
• ¾ cup natural Greek yoghurt
• ¼ cup tahini
• ¼ cup macadamias, roasted and roughly chopped
• 1 tbs sesame seeds, roasted
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp paprika
• ¼ tsp black pepper
• 1 tsp salt flakes
Method:
• Lightly brush or spray the vegetables with vegetable oil, season well and grill on a hot BBQ until charred and slightly softened. Transfer to a tray and drizzle over the olive oil and lemon juice.
• Whisk together the yoghurt and tahini and season with salt and pepper.
• Mix the macadamias, sesame seeds, spices and salt together.
• Spread the yoghurt and tahini sauce onto a serving platter and arrange the vegetables on top.
• Sprinkle with the dukkah and serve warm.
