Mediterranean Arugula Salad

For that warm night in June

Ingredients

For the salad:

5 oz arugula

Handful of micro greens, optional

1 sweet potato, diced into bite sized pieces

1/2 head cauliflower, chopped into small florets

1/2 tsp each powdered ginger and cumin

Extra-virgin olive oil for roasting

5-6 dates, chopped small

1/2 cup raw walnuts

Good chunk of gouda, sliced thin

4 strips prosciutto, sliced in strips

For the dressing:

1/4 cup tahini

~ 2 tbsp olive oil

Juice of 1 lemon

1 tbsp red wine vinegar

1/2 tsp sumac

1/4 cup chopped parsley or 1 tbsp dried

Method

Preheat oven to 350. Spread cubed sweet potatoes on a baking sheet.

Coat in olive oil and season with salt. On a separate baking sheet, coat cauliflower in olive oil, ginger, cumin, salt, and pepper.

Bake vegetables for about 25 minutes, or until fork-tender. Allow at least 10 minutes to cool before adding them to the salad.

In the meantime, mix all other salad ingredients. Make the dressing by whisking tahini, lemon, vinegar, and olive oil, and thinning with water until desired consistency is reached. Add listed herbs and spices to taste.

Toss in cooked and cooled veggies and dress conservatively. Too much dressing will drown the great fresh ingredients. I served the salad with

roasted chicken, but jammy eggs would also be great,

or even some grilled sardines.

- Maddy