Vegetables with tahini dressing and pickled radish

This was one arse-kickingly amazing dinner - the kind of meal that makes you think all is right with the world. The tartness of the radish complements the creamyness of the dressing and fresh crunch of the veggies.

You can use whatever veggies you have - I happened to have patty pan squash, zucchini and broccoli that needed using. Serve over rice or soba noodles.

You'll need:
vegetables of your choice, enough for 2 people
1 clove of garlic
oil
Mince the garlic and cut the veggies into chunks. Heat the oil in a pan and add garlic and veg, stir frying until just cooked.

For the sauce you'll need:
2 - 3 tbs tahini
1 tbs rice vinegar
1 tbs olive oil (or water)
1 tsp sesame oil
1 tbs dark soy sauce (or tamari)
2 tsp sugar
In a microwave safe glass jar add about 2 tsp of water to the vinegar and sugar. Heat a little and stir until the sugar dissolves. Add the remaining ingredients, screw on the lid and shake until all ingredients are uniformly combined. You can thin the sauce out a little if need be by adding a little more water, or thicken it by adding more tahini. Serve over your cooked veg, and sprinkle with sesame seeds.