The biscuit colour, the creamy texture, the toasted nutty flavour of the tahini, the bright zing of lemon, this dressing works drizzled over any combination of leaves and salad vegetables.
Recipe by Currabinny.
- Juice of ½ lemon
- 1 tablespoon of Boyne Valley Pure & Natural Honey
- 5 tablespoons of tahini
- 2 tablespoons of rapeseed oil
- 1 teaspoon of salt
- 2 cloves of garlic, minced
- black pepper to taste
- Add all the ingredients to a large bowl and whisk thoroughly to combine.