Carrot, Asparagus and Beetroot Salad with a Creamy Tahini Dressing

For the salad:
3-4 large carrots
1 head of lettuce
300g asparagus spears
2 medium beetroot

For the dressing:
3 tbsp tahini (or alternatively peanut butter)
3 tbsp orange juice
1 tbsp water
salt and pepper

To make the salad spiralise carrots into noodles or just grate coarsely.

Wash the asparagus and snap off the woody part of the stems. Cut off the tips and reserve then slice the remaining stems into ovals, disks or peel into thin ribbons, or do all 3 different cuts as we have done in the recipe photograph here.

Scrub the beetroot and reserve any small leaves to decorate the salad if desired. Cut the beetroot into wafer-thin slices using a very sharp knife or ideally a mandolin.

Separate the little gem lettuce into individual leaves then wash and dry well. Break the leaves into bite sized pieces then place on a large serving platter or bowl with the other salad ingredients.

To make the dressing whisk together all the dressing ingredients and pour over the salad, mixing gently to combine.

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