Tahini and Cumin Dressing
Photography by Minka Firth.
INGREDIENTS
1⁄2 teaspoon ground cumin
2 cloves garlic, crushed
juice of 1⁄2 a lemon
1 tablespoon tahini
1⁄2 teaspoon sesame oil
2 teaspoons soy sauce
1 tablespoon sesame seeds, toasted
100 ml olive oil
sea salt and freshly ground pepper
METHOD
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.
Use to dress a roasted vegetable salad. Toss through a couscous salad or chickpea salad. Add chopped coriander and spoon over grilled chicken or fish.
Add some thick plain yoghurt and use as a dipping sauce with chargrilled vegetables .
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!