This is great drizzled on a cool and crunchy salad of mild-tasting lettuce like iceberg, or even a soft salad, of red-oak leaf, lambs lettuce and round lettuce.
It can also be used as a sandwich (or toast) spread. Or as dip, sprinkled with paprika and cold-pressed olive oil, with baked aubergine as per the photograph, yummy.
It is one of my two favourite dressings, and takes almost no time to prepare.
You will need:
A mug sized jar/ pot with a lid
1-2 tbsp tahini (I use light tahini, You could also try almond butter, white almond butter, or hemp seed butter).
1 tablespoon lemon (don’t use too much lemon, it will really over power the flavour)
Raw cold-pressed honey (use agave or maple syrup for a vegan version) to taste
- Combine all the ingredients in the jar, add the lid, shake, taste and adjust flavours accordingly, deelicious
Store in the fridge.
Should last sometime, It has never made it as far as it’s shelf life in my fridge