Ingredients:
400 g asparagus, chopped
85 ml balsamic vinegar
75 ml tahini
2 cloves garlic
1 t freshly squeezed lemon juice
30 ml olive oil
2 ml Himalayan salt
Place all the ingredients in a bowl and stir thoroughly with a fork. Add the chopped asparagus to the dressingand stir through till well coated. Serve with Jo's Gluten Free Bread and Kale and Spinach Salad.
Serves 3 - 4.
Enjoy! ♥
