Tahini dressing

Perfect for a chicken shawarma, but also great to have some in the fridge in general and it'll last at least a week. Throw it over some salad, rice, in a sandwich, on falafel, over fish, with aubergines, courgettes, you get the gist…

Prep time: 5-10 minutes

Ingredients

⅓ cup (around 100ml) of good tahini

⅓ cup (around 100ml) of lukewarm water

Juice of 1 large lemon

2 cloves of garlic

½ teaspoon sea salt (plus extra to taste)

Glug of extra virgin olive oil

Method

If you’ve got an easy and convenient food processor to use, throw all the ingredients in and whizz everything up until smooth. Transfer to a serving bowl and stir in more water, a splash at a time, until it's runny enough to easily drizzle over dishes.

If you don’t have a food mixer or you just don't fancy the extra washing up, finely grate the garlic (or chop and mince as finely as you can) into a bowl, before throwing everything else in and mixing together well with a fork. As above, add a splash of water at a time until you’ve got your desired dressing consistency.

Season to taste.

TIPS

• Give the lemon a good, firm roll on the counter top before you cut and squeeze. It’ll make it much easier squeeze the juice out.

• Give the tahini a good shake and stir in the jar before you use it because it separates when it’s rested.