Tahini and Cumin Dressing
This is a versatile dressing: use to dress a roasted vegetable salad or toss through a couscous salad or chickpea salad; add chopped coriander and spoon over grilled chicken or fish; add some thick plain yoghurt or use as a dipping sauce with chargrilled vegetables.
½ teaspoon ground cumin
2 cloves garlic, crushed
juice of ½ a lemon
1 tablespoon tahini
½ teaspoon sesame oil
2 teaspoons soy sauce
1 tablespoon sesame seeds, toasted
100 ml olive oil
sea salt and freshly ground pepper
Put the cumin, garlic, lemon juice, tahini, sesame oil, soy and the sesame seeds in a food processor and blend. With the motor running, drizzle in the oil to form an emulsion. Season.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.