Alternatively, you can make an extra-creamy tahini sauce by blending in some yogurt or turn it into pasta sauce by blending it with roasted tomatoes. If you omit the garlic and lemon and thin the ...

This deliciously savoury tahini sauce is a versatile flavour bomb. Make a batch at the beginning of the week and have on hand to add to salads, wraps and soups galore. Put all of the ingredients ...

This is the kind of dish we food editors are thrilled to see make it onto the assignment board—after days of sampling cake and pasta (sigh, somebody’s gotta do it), grain bowls loaded with ...

Toasting the sesame seeds before making the tahini gives the sauce a far superior flavour. Transfer the toasted sesame seeds to a food processor, then blend until a crumbly paste forms.

Shape the mixture into 12 torpedo-shaped pieces and set aside while you make the sauce. In a large bowl mix together the tahini, yoghurt, lemon juice, vinegar and wild garlic. Pour in 125ml of ...

Transfer schnitzels to paper towel-lined plates to drain. Season with salt. Make the lemon-tahini sauce: Stir tahini until it is uniform in texture. Season with lemon juice and salt to taste.

While the falafel batter is chilling, in a small bowl, whisk together the tahini, water, lemon juice, mustard and garlic until it forms a sauce. Cover and chill.