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)
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
