Tahini sauce

From issue #8.
Photography by Photography by Nick Tresidder.

    INGREDIENTS

    250 grams thick, plain yoghurt
    2 tablespoons tahini
    1 clove garlic, crushed
    finely grated zest of 1⁄2 lemon

    METHOD

    Whisk the yoghurt, tahini, garlic and zest in a bowl and season.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    Issue #114
    Check out our
    latest issue:

    Issue #114

    Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.