If you love creamy, tangy dressings, this garlic lemon tahini dressing is for you! It takes just 5 minutes to make and is perfect for adding flavor to salads, roasted veggies, and rice bowls. Smooth, ...

This plant-based, vegan Low FODMAP Crispy Chickpea Chopped Salad with Lemon Tahini Dressing just might become your favorite ...

This tangy dressing is a light but delicious way to dress up summer salads, veggies or even the dullest of any main dish. This tangy dressing is a light but delicious way to dress up summer salads, ...

A coffee vinaigrette to wake you up, a preserved lemon dressing to make things bright, and more great ways to coat your ...

Make this zippy and bright Greek salad dressing with pantry ingredients you probably already have in the kitchen. Olive oil, red wine vinegar, garlic, lemon ... one is vegan. Tahini replaces ...

Usually added to soups and stews, it's equally delicious tossed through a salad for added texture and flavour. I love the way it soaks up the dressing. First, however, toss your vegetables in a ...

To make the dressing, place the tahini in a jug and whisk. Slowly add the water, olive oil and lemon juice and continue whisking ... 4. Drizzle over the salad.

Peel and tear the flesh into wide stripes. 3. To make the tahini sauce, whisk together the tahini, lemon juice, garlic and honey, gradually adding enough water to make a smooth, creamy sauce. Season ...

2 While the brinjals are roasting, mix the 45ml (3T) olive oil, tahini, garlic and lemon juice. Add salt and pepper to taste. Pulse in a food processor, adding the water to achieve a good ...

In the meantime, prepare tahini dressing by adding tahini, lemon juice, and maple syrup to a small mixing ... Once cheese is slightly chilled (at least 15-20 minutes), plate salad by adding mixed ...