This is a wonderful dressing to serve with freshly cooked fish, or even lamb. I even use it in sandwiches where you would otherwise use hummus. Has a lovely tang to it plus full of so much goodness. Based on a recipe by Adam Liaw.
Pictured: Green Tahini Dressing½ cup baby spinach, loosely packed
2 – 4 tbsp fresh herbs – dill and parsley work best
¼ cup tahini
½ cup Greek-style yoghurt
½ cup water
1 tbsp white wine vinegar
juice of one lemon
1 tsp honey
1 garlic clove, chopped
½ tsp salt
Combine all the ingredients in a blender and blend to a smooth consistency.
Makes 1 ½ cups