This tahini dressing is amazing and will keep in the fridge for at least a week. It’s good as its a bit of a different dressing. I make double and store it in a jar and it’s great over any salad. It’s so easy and quick to make and is great as a midweek lunch or with a piece of grilled salmon for dinner. I leave out the chicken, as you don’t need that extra protein, if I’m having it with fish.
This will serve approximately 4.
2 Lebanese cucumbers sliced into sticks
2 cups carrots, grated
1 cup baby spinach
1 tbsp cranberries
2 tbsp chopped walnuts
1 cup shredded chicken
2 tbsp goats feta or any feta
Green Tahini Dressing
1/3 cup tahini (be careful not to have more than one tablespoon if sensitive to fructose)
½ cup coriander leaves
½ tsp cumin powder
½ tsp cayenne pepper
2 lemons, juiced
1 tsp garlic oil (omit if super sensitive to fructose)
1 tsp sea salt
For the salad, in a bowl, mix all ingredients together. Add the feta last and crumble over the top.
For the tahini, process all ingredients in a thermomix (10 seconds on speed 6) or whisk all the ingredients together in a bowl. Taste and adjust seasoning and/or consistency if needed. Pour over salad. You can serve with Mountain bread/pita or GF corn tortillas toasted in a sandwich press.