Grilled veggie bowl with yoghurt tahini dressing

Train cancellations this morning gave me the opportunity to work from home today. In a way I was glad because there was time to be saved which gave me the chance to focus on some deliverables for this week. After the work I ventured out for some fresh air and walked around the Tuesday market at Blaak and witnessed the market vendors pack their produce and call it a day. Luckily I managed to get a batch of Okra for later this week, which is somehow sold only on Tuesdays.

To celebrate the summer solstice days, I grilled some veggies today! Since we are not allowed to barbeque in the balcony of our apartment due to safety regulations, we chose to spend a bit to acquire a heavy bottomed cast iron griddle pan for some indoor grilling. Of course nothing can substitute the smokey charcoal flavoured meats and veggies, but I have never been disappointed by my humble griddle. I chose to prepare a yoghurt based dressing to accompany the grilled veggie bowl, and this dressing is going to be my favorite for a while! I luckily made a big batch so we will get to enjoy it later this week again :) We savored some fresh feta from the market downstairs as a side, and a drizzle of olive oil was all that it needed. Bliss!

Serves: 4

Time to prepare: 5 minutes

Time to cook: 15 minutes

Ingredients

1. 300 gm spinach
2. 2 sweet potatoes
3. A handful of brussel sprouts
4. Half lemon
5. 1 tbsp tahini
6. 5 tbsp Greek yoghurt
7. 7-8 tbsp extra virgin olive oil
8. 2 tbsp honey
9. A mint stem
10. 5-6 capers
11. Salt to taste

Method

1. Pour the yoghurt, lemon, tahini, olive oil, honey, chopped mint leaves and salt into a glass jar and thoroughly combine to form the dressing mix
2. Chop the sweet potatoes, and halve the brussel sprout. Season with olive oil, himalayan salt, and pepper.
3. Grill the sweet potatoes and brussel sprouts and let them cool down.
4. Combine the veggies with spinach and capers in a salad bowl and pour the dressing on top. 
5. Bon apetit!