TAHINI YOGURT

• 4 Tbsp. Tahini
• 4 Tbsp. Plain Greek yogurt
• 4 Tbsp. Lemon juice
• ½ tsp. Garlic
• 1 ea. Ground cumin, a pinch
• 3 Tbsp. Water
• 2 Tbsp. Extra-virgin olive oil
• Salt, as needed
• Ground black pepper, as needed

HARISSA VINAIGRETTE

• 2 Tbsp. Harissa
• 2 Tbsp. Lemon juice
• 2 Tbsp. Extra-virgin olive oil

ZUCCURI

• 1 lb. Zuccuri, cut into ½” x 1” pieces
• 1 oz. Olive oil
• Salt, as needed
• Ground black pepper, as needed

• 2 cups Kale, cut in ½” strips
• 1 cup Chickpeas, cooked, drained
• 2 Tbsp. Red onions, small dice, rinsed
• ½ cup Cherry tomatoes, halved

FOR THE TAHINI YOGURT:

1. Combine the tahini, yogurt, lemon juice, garlic, cumin, and water in a food process. Process until smooth then slowly pour in the extra-virgin olive oil to emulsify. Season with salt and pepper.

FOR THE HARISSA VINAIGRETTE:

1. Combine the harissa, lemon juice, and extra-virgin olive oil. Season with salt and pepper.

FOR THE ZUCCURI:

1. Preheat a 400 °F oven.
2. Toss the zuccuri with olive oil, salt and pepper. Place on a baking sheet in a single layer and roast until golden brown and tender, approximately 20 - 30 minutes. Turn the zuccuri halfway through the cooking process.
3. Toss the warm zuccuri with Harissa Vinaigrette.
4. Place the kale in a large bowl, and season with salt. Gently massage the kale to tenderize.
5. Add the chickpeas, red onions, cherry tomatoes, and toss with a spoonful of harissa vinaigrette. Gently combine the zuccuri and adjust the seasoning to taste.

TO SERVE

1. Smear the Tahini Yogurt on a platter. Place the zuccuri mixture on top.