Spiced Tahini Dressing Recipes

SPICY TAHINI SAUCE

Steps:

• Whisk the tahini, lemon juice,1/4 cup water, paprika, and salt in a medium bowl until smooth and combined. This will keep in the refrigerator for two to three days.

SPICED LAMB WITH BULGUR & TAHINI DRESSING

Steps:

• Heat 2 tbsp oil in a non-stick frying pan. Tip in the onions and cook for 15 mins until caramelised - 5 mins from the end, add 2 cloves of the garlic and the chilli. Remove from the pan and set side.
• Cook the bulgur wheat following pack instructions, then drain thoroughly. Mix the tahini, 1 tbsp of the lemon juice, the remaining garlic, yogurt and seasoning together, and thin with 1-2 tbsp of water.
• In the onion pan, heat the remaining oil. Add the cumin seeds and coriander and fry for a min. Add the mince and fry for 5 mins until cooked through. Tip in the onion mix and heat through.
• Stir the tomatoes, spring onions, parsley, remaining lemon juice and seasoning into the bulgur wheat, then spread it out on a serving dish. Top with the lamb mince and a drizzle of yogurt dressing.

AVOCADO WITH SPICED TAHINI-YOGURT DRESSING

Steps:

• To make the dressing, whisk together the yogurt and tahini until smooth. Stir in the cumin, coriander, garlic, lemon juice, salt, pepper and cayenne. Cover and refrigerate at least 1 hour.
• Before serving, peel the avocados, halve lengthwise and remove the pit. Thinly slice them lengthwise and fan half an avocado onto each of 6 plates. Spoon the dressing over and sprinkle with almonds.

SPICED TAHINI DRESSING

Steps:

• In a small dry skillet toast the cumin & coriander seeds over moderate heat, shaking skillet until fragrant (about 2 mins).
• Cool spices & finely grind.
• In a bowl whisk together the tahini & water until smooth, then add spices, vinegar, sour cream & salt & pepper & mix together.

VEGAN ROAST SPICED SQUASH SALAD WITH TAHINI DRESSING

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the squash and onions onto a large baking sheet and toss with 1 tsp of the oil. Spread out and sprinkle with the paprika, cumin and thyme, then roast for 30 mins.
• Meanwhile, cook the quinoa following pack instructions, then drain well (or the base of the salad will be too wet).
• Add the kale to the tray of veg, sprinkle over the seeds and return to the oven for 10 mins.
• For the dressing, mix the tahini and remaining oil with the vinegar, garlic and 2 tbsp water.
• Put the quinoa in a bowl and toss with the lentils or beans. Pile half into a salad bowl and the rest into two lunchboxes or bowls, if you're following the Healthy Diet Plan. Divide the veg on top, then drizzle with the dressing, scatter over the pomegranate seeds and top with the rocket. Chill the other two portions for the next day. Will keep chilled for up to three days.

SPICED TAHINI DRESSING

Steps:

• In a dry small heavy skillet toast cuminseed and coriander seeds over moderate heat, shaking skillet, until spices are fragrant, about 2 minutes. Cool spices completely and in a mortar with pestle or in an electric spice or coffee grinder grind fine.
• In a bowl whisk together tahini and water until smooth and whisk in spices, vinegar, sour cream, and salt and pepper to taste. Dressing may be thinned with additional water if necessary.