Veggie Meatballs with Pasta and Carrot Salad

Ingredients

• 4 pcs carrots (medium, washed and shredded)
• 0.5 cup fresh parsley (finely chopped)
• 3 tbsp tahini (well-stirred)
• 3 tbsp lemon juice (freshly squeezed)
• 2 tsp olive oil (extra virgin)
• 2 tsp maple syrup
• 1 pcs garlic (clove, minced)
• 2 tbsp water (to thin the dressing)
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the salad base

   • In a large bowl, combine the shredded carrots and finely chopped fresh parsley.
   • Toss them together gently to distribute the parsley evenly.
2. 2

   Make the lemon-tahini vinaigrette

   • In a small bowl or jar, add the tahini, fresh lemon juice, olive oil, maple syrup, and minced garlic.
   • Whisk vigorously until the mixture is smooth. It may thicken up initially.
   • Add 2 tablespoons of water and continue whisking until the dressing is creamy and has a pourable consistency. Add a little more water if it's too thick.
   • Season with salt and black pepper, and whisk one last time to combine.
3. 3

   Combine and serve

   • Pour the prepared vinaigrette over the carrot and parsley mixture.
   • Toss everything together until the carrots are evenly coated with the dressing.
   • Serve immediately for the best crunch, or let it sit for 10-15 minutes for the flavors to meld.