Recipe Details
| Title | Tahini parsley dressing |
|
| Author | Ottolenghi | |
| Portions | 6 | |
| Created | 16th February 2015 08:40 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 46.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Paste, tahini | 150 Millilitre |  |
| Lemon, juice | 70 Millilitre | |
| Garlic | 1 Clove | |
| Parsley, raw | 30 Gram | |
| Salt, sea | 1 Pinch | |
| Water, tap, drinking | 150 Millilitre |
Special Dietary Requirements Suitability
    |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 29 |  |
| Protein | 1.93% | |
| Other Carbohydrate | 0.52% | |
| Sugar | 0.41% | |
| Fat Saturated | 1.74% | |
| Fat Unsaturated | 3.88% | |
| Fiber | 2.15% | |
| Sodium | 0.33% | |
| Salt | 0.38% | |
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Recipe Method
1. To make by hand, thoroughly whisk together the tahini, lemon juice, 150ml water and garlic crushed in a bowl - you're aiming for a creamy, smooth texture. If it's too thick, add more water. 2. Stir in the chopped parsley and taste; add salt if needed. 3. If using a food processor or a blender, put in all the ingredients except the parsley (if making by hand, it should be finely chopped) and process until smooth. Add more water if needed. Throw in the parsley and pulse for a second or two. Add salt if needed. 4. This will keep in the fridge for three days.