Preparation:
Parboil and drain the cauliflower and broccoli. Combine with bell peppers in a medium salad bowl.
Whisk together the garlic, tahini, water, lemon juice, salt and pepper in a small bowl.
Pour dressing over the salad and toss gently to coat. Check seasonings and adjust if necessary.
Refrigerate covered until well chilled. Serve on a platter garnished with fresh parsley and pita wedges. |
