Tahini requires no more than two simple ingredients ... We love it tossed with Asian noodles, swirled into salad dressing, drizzled over roasted cauliflower or other veggies, rolled into pinwheels ...

This plant-based, vegan Low FODMAP Crispy Chickpea Chopped Salad with Lemon Tahini Dressing just might become your favorite ...

½ cup tahini 2 tablespoons lemon juice 1 teaspoon kosher salt ...

Drizzle over the tahini dressing and scatter over the herbs. Tip 1: Cover any leftover dressing in a layer of oil and store in an airtight jar in the fridge for up to 5 days. Tip 2: If you don’t ...

I love the way it soaks up the dressing. First, however, toss your vegetables in a mix of spices then roast in the oven. Once done, add the spinach, barley and fresh, flavoursome dressing ...

2 While the brinjals are roasting, mix the 45ml (3T) olive oil, tahini, garlic and lemon juice. Add salt and pepper to taste. Pulse in a food processor, adding the water to achieve a good ...

Drain the freekeh in a fine sieve and set aside. Combine all the maple and tahini dressing ingredients in a small bowl or jug and whisk well. Taste and season with more salt and pepper, if needed. Set ...

Crunchy greens are the perfect foil to the lemon-rich tahini dressing in this substantial, vegan, healthy dinner. Each serving provides 324 kcal, 11g protein, 30g carbohydrates (of which 28g ...

Whether served as a standout side for a Sunday roast or enjoyed on its own, this dish shows the everyday versatility Brussels ...