Creamy tahini, salty soy, pungent garlic and tangy lemon combining to run down your salad leaves? An M&S voiceover wouldn’t do it justice. This dressing has the power to turn a salad loather into a salad lover and if you’re anything like me, you’ll probably never use another salad dressing again, unless you have to because you’ve ran out of tahini and lack the capacity to grind your own sesame seeds into tahini paste. Has anybody out there ever done this?
I haven’t tried it yet, but it’s highly possibly that exchanging the tahini for peanut butter would give you an asian tang to your salad.
2 tblsp tahini
2 tblsp freshly squeezed lemon juice
1 tblsp soy sauce, I prefer to use Braggs liquid aminos
1 large garlic clove, finely chopped
1 – 3 tblsps water, depending upon how runny you like your salad dressing
Adding just a little water to start with (you can always add more later), put all ingredients in a jar, close the lid and shake shake shake. Test the consistency and add more water if required.
I’ve seen variations of this recipe with parsley, oil or apple cider vinegar added, but I like to keep it simple.
Delicious drizzled generously over a big salad of fresh leaves, maybe some grilled peppers, aubergine & courgette to keep you warm as we head into winter.