|1/2||each||cauliflower florets||small head*|
|1/2||bunch||broccoli florets||cut into florets*|
|1||small||sweet yellow bell peppers||*|
|1||small||sweet red bell pepper|
|1||x||black pepper||to taste*|
|1||each||pita||sesame, cut into wedges*|
Parboil and drain the cauliflower and broccoli.
Combine with bell peppers in a medium salad bowl.
Whisk together the garlic, tahini, water, lemon juice, salt and pepper in a small bowl.
Pour dressing over the salad and toss gently to coat.
Check seasonings and adjust if necessary.
Refrigerate covered until well chilled.
Serve on a platter garnished with fresh parsley and pita wedges.
First published: 1996-01-27 last updated: 2013-07-31
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