CHEF RAKKA / CAFE RAKKA
Ingredients for Dressing (Make ahead)
2 ounces Tahini paste
Juice of 1/2 lemon
1 teaspoon salt
2 cloves garlic (smashed)
1/2 teaspoon cumin
2 ounces water
Ingredients for Vegetable Marinade
4 ounces grape seed oil
1 ounce lemon juice
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
4 cloves garlic, smashed
1 tablespoon dried mint
1/2 teaspoon cumin
(whisk together and set aside)
Vegetables
One summer squash, sliced 1/4" thick
One zucchini squash, sliced 1/4" thick
One sweet onion, sliced 1/4" thick
One red bell pepper, sliced lengthwise (julienne)
One ear of corn grilled and cut off of cob
Two Roma tomatoes, cut in quarters
Organic greens of your choice
Garnish
1/4 cup flat leaf parsley, washed and chopped
Cilantro leaves
One slice cheese of your choice
Olive oil
Preparation
Whisk all ingredients for dressing together in bowl and set aside.
In large bowl, whisk together all ingredients for the vegetable marinade. Add summer squash,
zucchini squash, sweet onion, red bell pepper and tomatoes to bowl with marinade. Toss with
hands being sure to cover all vegetables with the marinade. Refrigerate marinating vegetables for about 15 minutes.
Heat grill to medium heat. You may use a gas or charcoal grill, or an electric grill such as the
George Forman grill. Add sliced zucchini and summer squash, and bell pepper, and cook
approximately one minute or until still slightly crunchy. Remove from heat and place on baking
sheet. Repeat process for tomatoes and onions (cook onion a little longer until transparent).
Allow vegetables to cool.
Plating
On a large salad plate, place cooked onions in center of plate. Layer squash, bell pepper and
tomatoes around onions. On top of onions add one handful of organic greens of your choice.
Drizzle dressing on top of salad. Garnish with cilantro leaves, parsley, corn, cheese, and olive oil.
