Rutabaga Apple Salad - cooking recipe

Ingredients

Salad
1 medium rutabaga, peeled and coarsely grated
2 large apples, cored and diced (I used red delicious)
2 carrots, peeled and grated
1/2 cup raisins, sultanas, currants (I used yellow rasins) or 1/2 cup dried cranberries (I used yellow rasins)
hand full dates, chopped (I used Parnoosh soft Iranian dates)
1/4 cup sesame seeds
freshly cracked pepper
Dressing
1/4 cup fresh lemon juice
1/4 cup tahini (I used almond hazelnut butter!)
sea salt, to taste

Preparation

Lightly toast sesame seeds in a dry saute pan over medium heat until golden and fragrant, about 3-5 minutes. Set aside and let cool.
Grate rutabaga with a large-holed grater or a food processor. Toss with chopped apples and 2 Tbsp of lemon juice, to prevent browning, in a large bowl. Add grated carrot, and raisins, and chopped dates - Mix it all up.
In a medium bowl, whisk together tahini, lemon juice, and sea salt, to taste, then add water and continue to whisk until smooth.
Drizzle dressing over salad, and stir to combine, then add sesame seeds. Serve at room temperature or chilled.
Enjoy the energy!