Kale or Spinach
Fried potato
Lemon tahini dressing

Shallow fry Garlic and Onion, add Broccoli, Asparagus, Kale
Deep fry the Potatoes
Mix through the Lemon Tahini Dressing and add Beetroot Hummus

Preserved Lemon Tahini

2 Clove of Garlic; mince
1 tsp of Tahini
1 Lemon; zested and juiced
1 tsp of Salt
1/2 tsp of Freshly ground black pepper
2 tsp of Apple Cider Vinegar
1 tsp of Honey
1/2 tsp of Sumac
1 Small preserved meyer lemom or 1/2 regular preserved lemon; chopped
2-4 tsp of Olive oil

Beetroot Hummus

2 Clove of Garlic
1 1/2 Cup of cooked Chickpeas; drained and rinsed
1 medium or 2 small Red Beets
2 Tsp of Extra-virgin Olive Oil
2 Tsp of Tahini
2 Tsp of Fresh Lemon Juice
2 -3 Tsp of Warm water
1 tsp each of Cumin and Coriander (optional)
Sea salt and freshly ground Black Pepper
Preserved Lemon Tahini Dressing
1 Wedges of Preserved Lemon