This makes an excellent dressing for any roast vegetable, quinoa or chickpea salad. It also works well as a drizzle sauce for barbecued lamb, chicken or fish. Tahini (ground sesame paste) can be made out of either black seeds or white seeds. The black is slightly stronger in flavour, but makes for a striking slate grey dressing, particularly when served over roast pumpkin or sweet potato. You can also try varying the flavours further by adding some grated garlic, chilli paste or pomegranate molasses to the mix.
Makes ½ cup of dressing
- 3 tbsp natural yoghurt
- 1 ½ tbsp tahini (can also us black tahini for a striking coloured dressing)
- ½ tbsp lemon juice (can also use other citrus juices)
- 1 tbsp olive oil
- 2 tbsp cold water
- Pinch of salt
- Optional, ½ garlic clove grated, or 1 tsp chilli paste, or 1 tsp pomegranate molasses
Whisk all of the ingredients together until you have a smooth emulsion.