Tahini Yoghurt Dressing
I love a good yoghurt dressing. It offers richness and acidity and unlike so many dressings, can be devoid of sweetness, which often allows the ingredients it dresses to shine more brightly.
Here, unsweetened yoghurt offers a glorious shudder of freshness, which contrasts with the rounded creaminess of the tahini. The pragmatic and the romantic working together for one of the easiest, most useful dressings you should have in your repertoire. It tap dances its way to the table every single time.
Makes 1 cup (250 ml/ 8 1/2 oz).
Ingredients 9
185 g thick Greek-style yoghurt
2 tbsp hulled tahini
1⁄2 lemon, juiced
1 tbsp extra-virgin olive oil
1⁄2 clove garlic, finely grated
Pinch ground cumin
1⁄4 cup coriander leaves, finely chopped, optional
salt, to season
black pepper, freshly ground, to season
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Method 2
Combine the , , , , , , and (if using) in a bowl. Whisk vigorously until fully incorporated.
Taste and adjust seasoning with salt, and freshly ground black pepper. Keeps in the fridge for up to 2 weeks in a tightly sealed jar.
Katrina Meynink's tips
Makes 1 cup (250 ml/ 8 1/2 oz).
Keeps in the fridge for up to 2 weeks in a tightly sealed jar.
