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.
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.