lemon recipes salads snacks tahini turmeric yoghurt Apr 06, 2016

I promised this recipe a while back and there is no way I could not share this with you as I have literally been having it with everything! On roasted carrots as seen below, as a dressing for a red cabbage and broccoli salad, as a dipping sauce for roasted cauliflower bites, as a marinade to bake salmon in, dolloped on top of a chicken salad....the options are endless!  

If you keep it in the fridge it will thicken a bit so just add a touch of water to it and stir through when wanting to use it.

Makes approx 1/3 cup

1 ½ tablespoon olive oil
1 tablespoon tahini
½ lemon, juice and zest
2 teaspoons water
1 teaspoon ground turmeric (+ ½ teaspoon freshly grated – optional)
1 teaspoon maple syrup
1 tablespoon Greek yoghurt

Combine all of the above ingredients and stir well until the tahini is fully incorporated. Serve with everything and anything!   


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