For the noodles:
1 big carrot, made into noodles (you can use a veggie noodle/pasta machine or a julienne peeler)
For the sauce:
1 full TBSP un-hulled or regular tahini (sesame paste)
1 TBSP good walnut oil (or good olive oil)
3 TBSP fresh lemon juice
1 tsp tamari
1 tsp grated ginger
1 small garlic clove, grated
To top: handful of parsley (chopped), sesame seeds, pine nuts and anything else you fancy
Mix all the ingredients for the sauce until you get them all combined.
Cut your carrot into noodles.
Pour sauce over the carrots and gently mix them by hand to coat.
Top with parsley, sesame and pine nuts and serve fresh. *Tales of a Kitchen*
Keeps well in the fridge overnight.