Delicious on a simple salad made with roasted veggies and arugula (ruccola) or as a sauce for haloumi, chicken or salmon. Use preferably organic ingredients, especially when you are using zest from citrus fruits. And substitute honey with agave syrup for a vegan version.

Tahini Salad Dressing

Tahini & Citrus Dressing

Adapted from River Cottage Veg Every Day (H. Fearnley-Whittingstall, 2013).

Yields 8 servings

clove of garlic
4 tbsp tahini
zest and juice of 1 lemon
juice from 1 orange
1 tsp honey or agave syrup for a vegan version
4 tbsp olive oil
a pinch of sea salt
fresh ground black pepper

  1. Crush the clove of garlic in a mortar with some sea salt.
  2. Place the garlic in a bowl together with tahini, lemon zest and juice, orange juice and honey. Add black pepper and stir. Don’t worry if the dressing becomes grainy and thick. Add some water if you prefer it a bit more runny.
  3. Finally, stir i the olive oil until the dressing is smooth and finish with some more sea salt to taste. Bon appétit.

Tahini Salad Dressing, a spoon full.

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