Tahini parsley dressingPrint Recipe
70ml lemon juice
1 clove of garlic, crushed
30g flat-leaf parsley (if making by hand, it should be finely chopped)
To make by hand, thoroughly whisk together the tahini, lemon juice, water and garlic in a bowl - you're aiming for a creamy, smooth texture. If it's too thick, add more water. Stir in the chopped parsley and taste; add salt if needed.
If using a food processor or a blender, put in all the ingredients except the parsley and process until smooth. Add more water if needed. Throw in the parsley and pulse for a second or two. Add salt if needed. This will keep in the fridge for three days.
- Recipes Absolutely delicious Sue (30/05/2016) I made this dressing to match a home made warm salad of sweet potato, onion, cauliflower, red pepper, spinach and peanuts. Creamy, with a lift of acidity it complemented the veg beautifully. Brought the whole dish together and the leftovers will be used with some grilled lamb kebabs