creamy fig pasta salad

ingredients

sauce

1 tbsp tahini 

1 tsp dijon mustard

1/2 lemon ( juice )

3-4 cloves roasted garlic ( or 1 tsp garlic powder )

2-3 tbsp water

large pinch of salt

black pepper to taste

pinch of chilli flakes ( or to taste )

1 tsp oregano 

other

1 serving pasta of choice

1/4 cup fresh parsley 

1/4 cup fresh basil

1/2 head of radicchio

1/4 English cucumber 

1/2 cup sun dried tomatoes 

1/4 block tempeh 

4-5 baby figs

step by step

1. Chop cucumber into medium sized chunks, sliver radishes, and shred red cabbage ( or use a cheese grater )

2. Add edamame into 1 cup of boiling water in a small pot and a pinch or two of salt. Keep at a slow boil for around 5-7 minutes.

3. While the edamame cooks, gather all of your ingredients for the dressing. Mix all of them in a small bowl or jar until well combined.

4. Once the edamame is cooked, strain them and rinse them with cold water so it doesn’t cook the other veggies in the salad!

5. Add all of your veggies into a big bowl, pour your dressing over them, and mix everything together!

6. Sprinkle on sesame seeds and any other extras you desire such as cashews, peanuts, seaweed etc. ( optional )

7. Serve on a smaller plate or enjoy it straight out of the bowl!

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Check out the full tutorial of this recipe in my