Tahini Dressing

Name: Tahini Dressing
Yield: Serves 4
Ingredients: 2 tbsp extra virgin olive oil; juice of ½ lemon, more to taste; 1 garlic clove, crushed or finely grated; 2 tbsp plain yoghurt; 2 tbsp light tahini; 300 g French beans, topped and tailed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Tasty with beans but equally good drizzled over lightly cooked summer carrots or greens. It makes enough for a side serving for about 4 people – leftover dressing will keep in the fridge for a couple of days, just give it a little whisk before using.

Ingredients

2 tbsp light tahini
2 tbsp plain yoghurt
1 garlic clo

Garnish
Summer
Gluten-free
May
June
July
August
September
Vegetarian

Method

In a bowl, stir the tahini with the yoghurt until you have a smooth paste. Whisk in the garlic, olive oil and lemon juice and add enough water to give the dressing the consistency of pouring cream.

Boil the beans in salted water for 4–5 minutes until tender but with a squeak when you bite into them. Drain, then serve with the sauce drizzled over.