Mixed Veggie Sandwich with Tahini Dressing

The basic technique for turning a salad into a sandwich— the pita pockets hold the filling nicely, or you can wrap the mixture up in a big flour tortilla. Follow this method to make the classic Mediterranean sandwich filled with Falafel

2 carrots, grated

1 cup alfalfa or other sprouts

1/4 head red or other cabbage, shredded

1 cup sliced cooked or drained canned beets, cut into strips

1/4 cup raisins

1/4 cup roughly chopped pecans, walnuts, or almonds

1 cup tahini

1 clove garlic, peeled

1/4 cup freshly squeezed lemon juice

Salt and freshly ground black pepper

2 ripe tomatoes, cored and cut into 8 wedges

4 pita breads, cut in half, 4 flour tortillas (8- or 10-inch),

8 slices bread, or 4 rolls, split in half

4 leaves romaine lettuce

• Mix together the carrots, sprouts, cabbage, beets, raisins, and pecans.
• Put the tahini in a blender or food processor with the garlic and lemon juice and process until smooth; gradually add 1/4 cup water, processing until creamy, then add salt and pepper to taste. Thin with a little more water if necessary.
• Toss the vegetable mixture with the tomatoes and dressing, then make sandwiches with the vegetables and the lettuce. Serve immediately

MAKES: 4 sandwiches

TIME: 20 minutes