Mint and Parsley Tahini Salad

Name: Mint and Parsley Tahini Salad
Yield: Serves Four to Six
Cuisine: Israel
Ingredients: extra virgin olive oil, warmed pitta bread, olives and raw vegetables, to serve; 115 g/4 oz/½ cup tahini; 3 garlic cloves, chopped; pinch of ground cumin; pinch of ground turmeric; ½ bunch (about 20 g/¾ oz) fresh mint, chopped; salt; cayenne pepper, to taste; ½ bunch (about 20 g/¾ oz) fresh flat leaf parsley, chopped; juice of ½ lemon, or to taste; ½ bunch (about 20 g/¾ oz) fresh coriander (cilantro), chopped; pinch of ground cardamom seeds

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Tahini is a creamy sesame seed paste that forms the basis for a wide variety of the meze that start Israeli and Arab meals. Tahini is rich, hearty and earthy and combines wonderfully with fresh herbs and subtle spices in this salad to make a light and refreshing dish.

Ingredients

115 g/4 oz/½ cup tahini
3 g

Israel
Vegan
Brunch

Method

Combine the tahini with the chopped garlic, fresh herbs and lemon juice in a bowl. Taste and add a little more lemon juice, if you like. Stir in a little water if the mixture seems too dense and thick. Alternatively, place the ingredients in a food processor. Process briefly, then stir in a little water if required.