Creamy tahini salad dressing maker

A decent salad dressing really does make a salad don't you think? Lifts it from average to mighty fine, when you get it right. Salad dressings are tricky.. a little too much acid and you're stuffed. Getting the balance right with the oil. Not screwing your face up when you dip your little finger in. Seriously, it's complex stuff!

Well, this recipe is going to remove any possibility of any of the above scenarios taking place in your kitchen. This creamy tahini salad dressing is a perfect combination of ingredients and in my opinion, is destined for warm roast veg salads (other salads too I'm sure, but there's something about tahini and left over roast veg that seems to work). 

Here's an example of what I love to do. Chop up sweet potato, potato, carrots, zucchini, red onion, pumpkin, whatever you have. Roast in the oven. Steam some green beans and broccoli florets. Tear up some salad leaves and herbs and throw in some toasted nuts, a handful of seeds, some juicy cranberries or currants. When the roast veg is done combine it all together with the below dressing. Seriously. It's just so good. But add tahini to anything and you'll have a good day.


1/4 cup tahini
1/4 cup extra virgin olive oil (I use Cobram Estate)
1/4 cup icy cold water (icy cold stops it going lumpy)
2 tablespoons lemon juice
1 tablespoon raw runny honey 
2 teaspoons Dijon mustard
1 garlic clove, minced (optional)
A good pinch of sea salt
A shake of cracked pepper

In a small bowl whisk tahini, olive oil, lemon juice, honey, mustard and garlic until smooth and creamy. You may also want to put it all in a glass jar with a lid and simply give it a good shake. Drizzle in half the icy water and mix again. Keep going until you’re happy with the consistency.

Store in the fridge for up to 1 week. You may find you need to add a little more water as time passes because it can thicken up whilst stored.

    Amy Crawford
    Tagged: BASICS SUNSET Tahini

    Made by Amy

    simple = good