Zoodle salad with tahini dressing

Step 1/4

• 1 sweet potatoes
• 1 carrots
• ½ beetroot
• ½ zucchini
• ⅛ tsp salt
• ⅛ tsp sugar

• large bowl
• rubber spatula
• spiralizer

Using a vegetable spiralizer, cut sweet potatoes, carrots, beetroot, and zucchini into spaghetti-like noodles. Add to a large bowl and season with salt and sugar. Let sit for approx. 5 min.

Step 2/4

• 1 tbsp olive oil
• ¾ tbsp agave nectar
• ½ lime
• ½ tbsp tahini
• salt
• pepper

• fine grater
• citrus press
• whisk
• small bowl

Add olive oil, agave nectar, lime juice, tahini, and lime zest to a small bowl and season with salt and pepper to taste. Whisk to combine.

Step 3/4

• 50 g hazelnuts
• 2 tbsp sesame seeds

• frying pan
• cutting board
• knife

Roughly chop hazelnuts. Add them to a frying pan with sesame seeds and toast over medium-high heat until fragrant and lightly browned. Remove from heat and let cool.

Step 4/4

• parsley for serving

Serve salad with tahini dressing and sprinkle with toasted, chopped hazelnuts, sesame seeds, and parsley. Enjoy!

Enjoy your meal!