SEATTLE — The calendar may say fall is near, but for Seattle chef Tom Douglas, it's still very much summer.
In today's demo, Tom shows you how to eat like its summer anytime of the year. He joined us from his home in North Seattle.
Summer Vegetable Pasta Salad w/ Tahini Dressing
(Serves 2)
Ingredients:
- Tahini Dressing:
- 2 tbsp Tahini
- 1 tsp Harissa (add more if you like spice)
- 1/2 tsp minced garlic
- ½ lemon, zest and juice
- 1 tbsp extra virgin olive oil (we used a lemon pressed)
- 1 eggplant
- 4 spring onions
- 2 zucchini
- ¼ lb Orecchiette Pasta, cooked al dente
- ¼ cup mint, picked
- ¼ cup crumbled feta cheese
- 12 oz protein of your choice, we used lamb merguez sausage
Instructions:
- Fire up your grill!
- Grill sausages and vegetables until cooked through
- Dressing:
- Add tahini, harissa, and garlic to a large bowl and mix.
- Into the bowl, grate in lemon zest squeeze in juice, and combine
- Drizzle in olive oil and whisk until combined. Season with salt and fresh ground pepper.
- Toss cooked pasta into the dressing and stir until coated
- Chop grilled vegetables into bite-size pieces and add to the pasta and dressing.
- Garnish with whole leaves of mint and top with crumbled feta.
- Add protein and serve!
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