Green Tahini Slaw

With crispy rice salad + soy and hot honey salmon

After a week of butter and baguettes, my body was in the market for something green and vegetable forward. Salads are my usual bread and butter, so I knew that was the first thing on the menu – add to that being sick as a dog, it was wholly necessary. Crispy rice (fried in butter, ok!) + kale + lime miso vin = happy. After seeing the green tahini toast at Canyon Coffee, I knew I had to recreate it and spoon it through a tangle of crunchy cabbage and carrots. I’ve got a jar of it in the fridge and it’s going to be the base of a zingy spring salad tomorrow evening, and spread on toast for a snack later today and spooned on top of beans at some point on Friday. It’s like a mix between Green Goddess dressing and a tahini yoghurt sauce. Bless my stick blender for helping me achieve the perfect level of creaminess!

For one person plus leftovers you’ll need: