Baby potato and Rainbow Tomato with Curly Endive and Hot Tahini Sauce
Prep time
Cook time
Total time
Beautiful, healthy and unique baby potato salad
Recipe type: Salads
Cuisine: Mediterranean
Serves: 6 serving
  • 1 head curly endive
  • 4 celery stalk, diced
  • 1 Cubanelle pepper or Anaheim pepper, seeded and diced
  • ½ pound baby purple potatoes
  • ½ pound baby yellow potatoes
  • 1 pound baby rainbow tomatoes
  • 4 tablespoons olive oil
  • 1 lemon
  • ⅓ cup pomegranate molasses
  • 4 tablespoons tahini
  • ½ cup lemon juice
  • ¼ teaspoon chili paste or cayenne pepper, optional
  • ¼ teaspoon ground cumin
  • salt to taste
  1. Remove the tough stem from the curly endive and cut into 2 inch-long pieces. Sprinkle with sea salt, massage, squeeze gently and discard any liquid. Toss the curly endive with the chopped pepper, the chopped celery, place in shallow salad bowl and then drizzle with 1 tablespoon of olive oil and juice of one lemon.
  2. Cut the potatoes in halves, drizzle with 2 tablespoons of olive oil, sprinkle with little salt and bake 450 F. oven for 30 minutes. Remove from the oven and set aside.
  3. Toss the tomatoes with the rest of the olive oil, sprinkle with little sea salt. Roast in 450 F. oven for 15 minutes and remove from the oven. Set aside.
  4. To make the dressing, whisk the pomegranate molasses with the tahini, the lemon juice, cumin, lemon zest, the chili paste and the salt. Add little liquid if the dressing is thick. Taste and adjust the seasoning.
  5. Place the potatoes over the curly endive mixture.
  6. Place the tomatoes over the potatoes.
  7. Drizzle the tahini dressing over the vegetables and serve. Enjoy.
Recipe by Sanaa Cooks at