• Lucie Ellis

50. Green Tahini Potato Salad


We managed to get our hands on some brilliant Belazu tahini that doesn’t go hard and separate just stays smooth and creamy and makes a great sauce. Used to make a salad like this with rough chopped pesto which is lovely too. Serve the veg still warm so they soak up the sauce.


Green Tahini:

1-2 garlic cloves, crushed

2 handfuls soft herb leaves

(Any mix of parsley/basil/coriander/mint/dill)

100g tahini

Squeeze of honey

Juice of half a lemon

50ml olive oil

50-100 ml cold water

Blitz the herbs, garlic and tahini in a blender with some salt for a minute, add the lemon, honey and oil and blitz again then pour on the water slowly using as much as you need to make a lovely smooth creamy drizzlable consistency. Taste and adjust the lemon/honey/salt.


For the veg:

Soft green leaves

Asparagus

Sprouting broccoli

New potatoes

Cook the veg in boiling salted water how you like it [perfect asparagus/al dente broccoli/soft potatoes😜] drain and toss with a couple of spoons of sauce while warm. Dress the leaves with olive oil, lemon and salt then tip on the warm veg and drizzle over a bit more sauce. Serve with anything: fish, sausages, roast chicken, or just dig in as is. Toasted seeds on top add a nice bit of crunch.

Happy Bank Holiday VE Day


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