Jamie Oliver’s Tahini Carrot and Apple Slaw

This year I started a collaboration with Deli Kitchen, a range of flatbreads, wraps and tacotillas available in all UK supermarkets. I recently tasted their new flatbread thins, which are great for a healthy alternative to bread to keep at home. They are are with soups, salads or to make lunch on-the-go. Try them with Jamie Oliver’s Carrot and Apple Slaw with homemade tahini sauce, topped with grilled halloumi.

For the carrot and apple slaw I adapted a recipe from Jamie Oliver’s new cookbook, 5 Ingredients. As the title suggests, the book focuses on quick and easy recipes that require just five main ingredients (plus seasoning like olive oil, vinegar, salt, etc. that we keep at home anyway).

I love the idea of creating exciting dishes from scratch without having to buy a long list of ingredients. It’s an easy approach to cooking for people who don’t have time or don’t enjoy spending hours in the kitchen. It’s also more cost-effective.

Making the tahini-style dressing at home is very easy: I simply blitzed mixed seeds in a food processor with plain yoghurt, garlic, olive oil and a dash of red wine vinegar. The result is a creamy sauce that adds a nutty, zesty taste to any vegetables and salads (but it’s also great as a dip served with crackers).

I prepared the carrot and apple slaw for lunch last week using heritage carrots and two different kinds of apples. The variety adds colour and flavour to the final dish.

You can serve the slaw as a side or with Deli Kitchen flatbread thins for a pitta-style sandwich. Grilled chicken or halloumi are both great as a source of protein in this dish.

Serves 4.

Ingredients

• 4 Deli Kitchen flatbread thins
• 4 mixed-colour carrots
• 1 crunchy apple
• 2-3 tbsp sunflower, pumpkin, sesame seeds
• ½ clove of garlic
• ½ lemon juice
• 3-4 tbsp Greek yoghurt
• 1 tbsp extra virgin olive oil
• red wine vinegar
• salt and pepper

Preparation

Toast the seeds in a dry non-stick frying pan on a medium heat until lightly golden, tossing regularly; then remove. Put three-quarters of the seeds into a pestle and mortar (or a food processor for convenience), add the peeled garlic and pound until fairly fine. Squeeze in the lemon juice, then muddle in the olive oil and a tiny dribble of red wine vinegar. Set aside.

Wash the carrots, and then finely slice into strips using a good knife or the julienne cutter on a mandolin. Core and slice the apple the same way, then toss both in a salad bowl with the tahini dressing. Taste, season with salt and pepper, then scatter over the remaining whole seeds.

Warm the Deli Kitchen flatbread thins in a toaster or in a dry pan (low heat) until warm and lightly crispy. Serve with the salad and grilled halloumi or chicken.

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Disclaimer: the post was written in collaboration with Deli Kitchen. All opinions are my own.