Apricot Tahini Salad Dressing
160 g Tree Top Apricot Puree SS
145 g Greek yogurt
100 g extra virgin olive oil
45 g brown sugar
35 g lemon juice, fresh
20 g Tahini sesame paste
8 g fresh garlic, finely chopped
2 g fresh parsley, finely chopped
2 g fresh mint, finely chopped
1 g sea salt
0.50 g ground cumin
0.50 g ground black pepper
Salad
94 g cucumber, sliced
91 g Garbanzo beans (canned)
85 g wild greens mix or Romaine leaves
82 g grape tomatoes, halved
66 g Feta cheese, crumbled
65 g Apricot Yogurt Tahini Dressing (recipe above)
60 g Kalamata olives, with pits
20 g red onion, shaved
20 g red bell pepper, fine julienned
10 g arugula leaves
Place wild greens and arugula in mixing bowl. Add half of bell pepper, onion, olives, cheese, tomato and garbanzo beans with dressing; toss well.
Mix all ingredients together and reserve. Rough chop garlic in food processor. Add tahini, dry ingredients, lemon juice and apricot puree and blend on medium speed until uniform. Add oil in slow stream while continuing to blend. Remove from food processor and add fresh chopped herbs and adjust salt. Store refrigerated.