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This dressing is great over roasted vegetable, fresh green salad or even with grilled lamb or fish.
- 1/4 cup tahini (sesame paste)
- 3 cloves garlic, crushed
- 3 Tbsp lemon juice
- Extra virgin, cold pressed olive oil
- 1/4 cup water
Combine all ingredients (except salt, sweet paprika, olive oil and water) in a bowl.
Slowly add the water until a smooth, semi-runny paste forms.
Season the dressing to taste with the salt.
Allow the dressing to stand in the refridgerator for about 30 minutes, to allow the flavours to develop properly.
Serve drizzled with some olive oil and sweet paprika.
The tahini dressing will keep in the refridgerator, covered, for up to 5 days.Advertisement
|Nutrition Information||Amount||% Daily
|Calories from fat||36||60.0%|
|Total fat||4.0 g||6.0%|
|Saturated fat||0.6 g||3.0%|
|Dietary fibre||0.7 g||0%|
These are approximate values.
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