Green Tahini Dressing

This is a wonderful dressing to serve with freshly cooked fish, or even lamb. I even use it in sandwiches where you would otherwise use hummus. Has a lovely tang to it plus full of so much goodness. Based on a recipe by Adam Liaw.

Pictured: Green Tahini Dressing

½ cup baby spinach, loosely packed

2 – 4 tbsp fresh herbs – dill and parsley work best

¼ cup tahini

½ cup Greek-style yoghurt

½ cup water

1 tbsp white wine vinegar

juice of one lemon

1 tsp honey

1 garlic clove, chopped

½ tsp salt

Combine all the ingredients in a blender and blend to a smooth consistency.

Makes 1 ½ cups