Salad with marinated vegetables, tahini and Graviera light

  • 120
  • 15
  • 4
  • 2


For the salad
150 g red cabbage
50 g broccoli
50 g cauliflower
50 g of palm tree
1 carrot
2 mushrooms
1 courgette
2 tablespoons of fennel
¼ teaspoon of thyme
150g Graviera light Kalogeraki
Black sesame seeds

For dressing
80 g of tahini
30 g of honey
40 ml olive oil
30 ml hot water
30 ml white balsamic vinegar
1 tablespoon of mustard

Funky's Cook recipe: funky cook



Cut the zucchini, the carrot, the mushrooms and the palm tree into small slices. Also, cut in small bunches the broccoli and the cauliflower.

Put all the above vegetables in a large, deep dish and add Graviera light into slices.

Then put in a bowl all the ingredients for dressing and mix continuously with wire until the mixture becomes homogeneous.

Keep some quantity for serving. With the rest  pour the vegetables. Put them in a refrigerator for 2-3 hours until they get the flavors of the mixture.

Chop the red cabbage and put it in a salad. On top, add marinated vegetables with Graviera light and the rest of the dressing. Sprinkle the salad with black sesame seeds, finely chopped fennel and serve.



  • Instead of red cabbage we can also use white cabbage or a variety of green salad.
pointer-b pointer-r pointer-t sc-fb sc-ins sc-lin sc-yt sc-pin