Tahini is an incredibly versatile ingredient, especially when it come to dressings and sauces. The smooth texture can be used make a variety of creamy dressings for salads, grilled vegetables or meats. We developed a simple recipe to go with our three Tahini dressings as easy inspiration.

Ingredients

1 Head of broccoli

Salt

For the Mustard and Caper Tahini Dressing:

2tsp Dijon Mustard

10 tbsp/150g Tahini

90ml Water

1tbsp Lemon juice

1tbsp Sherry Vinegar

4tbsp Non Pareilles Capers, drained of liquid and finely chopped

½ Clove garlic, crushed to a paste

Salt

For the Shawarma Paste, Yoghurt and Tahini Dressing:

2tbsp Shawarma Paste

6tbsp Tahini

4tbsp Natural yoghurt

2tbsp Lemon juice

2 Pinches salt

For the Grapefruit and Tahini Dressing:

Juice of 1 grapefruit (either regular or pink)

Equal amount of Tahini

1 Lemon, zested and juiced

1 Small garlic clove, crushed to a paste

2 Pinches salt

Ingredients

1 Head of broccoli

Salt

For the Mustard and Caper Tahini Dressing:

2tsp Dijon Mustard

10 tbsp/150g Tahini

90ml Water

1tbsp Lemon juice

1tbsp Sherry Vinegar

4tbsp Non Pareilles Capers, drained of liquid and finely chopped

½ Clove garlic, crushed to a paste

Salt

For the Shawarma Paste, Yoghurt and Tahini Dressing:

2tbsp Shawarma Paste

6tbsp Tahini

4tbsp Natural yoghurt

2tbsp Lemon juice

2 Pinches salt

For the Grapefruit and Tahini Dressing:

Juice of 1 grapefruit (either regular or pink)

Equal amount of Tahini

1 Lemon, zested and juiced

1 Small garlic clove, crushed to a paste

2 Pinches salt

1

For the broccoli:

Put a large pan of salted water on a high heat and bring to the boil

2

Cut 1cm from the base of the broccoli, then peel the stalk of the broccoli to remove the tough, green outer skin. Cut in half, starting at the base and cut down towards the dark green outer part. Then cut each half into small wedges, around 5–6 per half.

3

Drop into the boiling water and cook for 2 minutes, then remove and allow to drain on a rack with a tray underneath, until cool. You can prep the broccoli ahead of when you want to BBQ it.

4

Place on a hot BBQ grill and cook for 3–4 minutes on each side, until the edges of the broccoli are nicely charred and starting to crisp.

Remove from the BBQ and dress with one of the Tahini dressings while still warm.

5

For the Mustard and Caper Tahini Dressing:

This makes quite a thick dressing, so let down with more water if you want one that is looser.

6

Combine the Mustard, Tahini, water, lemon juice and Sherry Vinegar and stir or whisk until completely combined. Add the Capers and garlic, stir again and taste. Add salt if you think it needs it (capers are generally salty but can vary in flavour).

7

For both the Shawarma Paste, Yoghurt and Tahini Dressing and the Grapefruit and Tahini Dressing:

Mix all the ingredients, with a spoon in a small bowl till smooth and well combined. Taste then add salt and mix again. Repeat if you think it needs more salt.

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