cuisine Delicious tahini Courtesy of Two Raw Sisters
I
f you’re not familiar with tahini, it’s just ground-up sesame seeds (so it’s high in calcium). When you’re buying tahini there are two types, unhulled and hulled. Unhulled is when the outer layer of the sesame seed hasn’t been removed, resulting in a thick, bitter paste. Hulled is when the outer layer has been removed so the tahini is more pourable and much less bitter. Long story short: when buying tahini, always get hulled.”
Method for all dressings
Extracted from the Two Raw Sisters latest cookbook Salad.
Place all the ingredients in a small bowl. Mix until everything is well combined and has a smooth, creamy consistency. If your dressing is too thick, add more water. If it’s too runny, add more tahini. Store in an airtight container or jar in the fridge for up to two weeks.
Miso Tahini Makes approx. 1 cup 3 Tbsp tahini 1 tsp apple cider vinegar 2 tsp miso paste water, to loosen Sesame Tahini Makes approx. 1 cup 2 Tbsp tahini ¼ cup water 1 Tbsp apple cider vinegar 1 tsp sesame oil pinch of sea salt Lemon Tahini Makes approx. 1 cup ¼ cup tahini 2 cloves garlic, crushed and finely chopped zest and juice of 1 lemon pinch of sea salt water, to loosen Cheesy Tahini Makes approx. 1 cup 2 Tbsp tahini 1½ Tbsp nutritional yeast juice of 1 lemon pinch of sea salt 1–2 Tbsp water
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