Tahini Dressing

I've been meaning to make Tahini Dressing for ages. I finally got round to it this week, to dress a feta, roast squash, chickpea, kale, and quinoa salad bowl.  It's quick and delicious.

Serves 2

2 tbsp tahini 

Juice of 1 lemon

2 tbsp water

1 tbsp extra virgin olive oil 

1 small garlic clove, peeled and crushed 

A pinch of salt

Break down the tahini with the lemon juice, water, and salt.  Once smooth, stir in the rest of the ingredients, adding more water if needed to make a pourable dressing consistency.

This dressing goes well with many roast vegetables; beetroot, parsnip, carrots, cabbage/sprouts, aubergine, and is great on a warm salad (I microwaved my salad bowl before dressing it).  

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