Salsa Salad with Davidson Plum Fruit and Tahini dressing
This refreshing salad is full of sweet and sour flavours, spices, with the added creaminess of tahini.
1 Can of drained Chick Peas
1/2 teaspoon each of Moroccan Cumin, turmeric, paprika ground spices
(Option: Use NATIF spices like Aniseed myrtle, Cinnamon myrtle and Mountain Pepperleaf)
Extra Virgin Olive oil
1 Can of drained Corn
1 Carrot diced
1 Zucchini Diced
1 Medium size Cucumber diced
2 Medium size Tomatoes diced
1/4 Capsicum Yellow diced
1/4 Capsicum Red diced
1 branch of Mint or fresh native Rivermint
1/2 cup of Australian Currents
10 gram of NATIF freeze dried Davidson Plum fruit finely chopped
Fry in olive oil all the spices with the chick peas for just 2 minutes and allow to cool.
Add to a serving bowl the chick peas and the corn.
Dice up all the other ingredients and add them to the bowl.
Finely chop up the Davidson Plum fruit.
Add 1 cup of Hulled Tahini and a small clove of crushed garlic to a large cup with the juice of 1 whole lemon and about 1/4 cup of water to thin it out to a sauce consistency.
Pour tahini over the salsa dish.