It’s no secret that I love tahini. I’d eat the stuff by the spoonful (and often do). I usually just apply heavy-handed dollops of it to salads and sautéed vegetables. But if you want to lift your tahini game, try out this creamy tahini dressing.
To be honest, the greens in this recipe are just an excuse to have the dressing. It’s a simple and tasty way to add some satisfying healthy fats to your meal. I like to smother it on mixed greens or serve it alongside grilled meats.
You can thin it out as much as you like by adding more olive oil. The other day I had run out of olive oil, so I used a little water instead and it still turned out well. It’s pretty hard to mess up.
Greens with Creamy Tahini Dressing
- Large handful of frozen peas
- Large handful of frozen spinach
- 1 x 20ml tablespoon tahini
- Squeeze of lemon juice
- Pinch of sea salt
- Olive oil
- Dulse flakes to serve (optional)
- Heat a small non-stick fry pan over a medium heat. Add a drizzle of olive oil to the pan and then the frozen peas and spinach. Cook until the peas and spinach are defrosted and warmed through.
- To make the dressing, place the tahini in a small bowl with a squeeze of lemon juice and a pinch of sea salt. Add a dash of olive oil and stir to combine (it may look like the tahini has split at first, but if you keep stirring it should come together). Stir through a little more olive oil to thin out the dressing to your desired consistency (some brands of tahini are thicker than others, so the amount of olive oil required will vary). Taste and add a little more lemon juice or sea salt if required.
- Dollop the tahini dressing over the warmed greens and top with dulse flakes to serve (if desired). I eat it straight from the pan to save on washing up!
I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.
You might also like my Warm Winter Salad.