See previous post … I highly recommend Green Tahini Dressing …
It takes maybe one minute to blend: Unchopped fresh ingredients thrown in, I followed the recipe but eyeballed the measurements, and cut the honey to a drizzle (though it is needed). Post pulsing, I adjusted with a bit more salt (staying below the recommended half tsp) and yoghurt, then added lemon zest because zest is a wow factor. A quick finger swipe and the dressing tastes fabulous immediately.
It’s tzatziki minus olive oil and pepper and with tahini. It won’t replace tzatziki in my book … but it’s a refreshing face on any salad or charred curry chicken. And like the Greek mainstay, it improves with chill and time.
Beyond balanced, Green Tahini Dressing is fresh and complex with a striking palate hint of being at an outdoor Mediterranean mountain-side restaurant during a cooling down Summer sunset.
Without worth of a lie, I’d slow kiss the chef who boldly tastes this puree delight with a spoon.
Until then …