Lemony Tahini Dressing with Sweet Potato Salad – Dani Valent

Lemony Tahini Dressing with Sweet Potato Salad

You can’t really go wrong because there are a million ways to go right

Sometimes the hero of a salad is the dressing so it deserves to be written first in the recipe title! That’s the deal with this magical lemony tahini saucy magnificence.

This dressing is brilliant with roast veg salads like the recipe below but it’s also incredible over grilled meats, dolloped into pides or sandwiches, or over other salads like my Brown Basmati Rice Salad or fried snacky things like these Zucchini Fritters.

This salad is one I make – and constantly adjust – all the time. It’s a great vegetarian meal, I love having a tub in the fridge for the kids to snack on, and it’s a brilliant side salad for meat dishes. You can swap out ingredients freely: pumpkin instead of sweet potato, zucchini or broccoli instead of cauliflower, add greens like rocket or spinach or salad mix, change up the herbs – mint is always a winner! You can’t really go wrong because there are a million ways to go right.

Keep leftover dressing in a jar where it will be fine for a week. You can also keep topping it up with extra lemon juice or olive oil to make it stretch further. Just shake up the jar again to re-emulsify.

Serves: 4 as a meal, 6-8 as a side salad
Time: 45 minutes

Ingredients

Lemony tahini dressing

  • 160 grams (5.6 oz) Greek yoghurt
  • 70 grams (2.5 oz) tahini
  • 1 lemon, juice only
  • 50 grams (5 tbsp) water
  • 30 grams (3 tbsp) olive oil
  • 20 grams (2 tbsp) pomegranate molasses
  • 1 tsp flaked salt

Sweet potato salad

  • 2 medium sweet potatoes, peeled (or not), and diced
  • ½ cauliflower, broken into florets
  • 2 tsp Vadouvan Curry Powder, or other spice blend of choice
  • 1 tsp flaked salt
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 cup small green French-style lentils, eg Le Puy
  • handful cherry tomatoes, halved
  • handful olives, pitted and halved
  • 1 Lebanese cucumber, cut into chunks
  • few sprigs coriander

Method

Lemony tahini dressing

1. Place all ingredients in mixing bowl and blend 10 sec/speed 6. (The Thermomix whips the dressing into an amazing mousse-like mixture – you can dollop it proudly as is, or thin it out with more water, if desired.)

Without a Thermomix, whisk ingredients together in a bowl or shake in a jar. 

Sweet potato salad

2. Preheat oven to 170°C (340°F). Place sweet potatoes, cauliflower, spice mix and oil in a large baking dish. Toss together and roast for 30 minutes or until vegetables are cooked.

3. Meanwhile, boil a litre of water in a medium saucepan. Add lentils and cook for 15 minutes, or until al dente. Drain and allow to cool a little.

4. Gently mix vegetables, lentils, tomatoes, olives and cucumber and place in a serving bowl. 

5. Dollop with dressing, garnish with coriander and drizzle with olive oil.

Tips

  • Keep leftover dressing in a jar where it will be fine for a week. You can also keep topping it up with extra lemon juice or olive oil to make it stretch further. Just shake up the jar again to re-emulsify.

Variations

  • Swap out ingredients freely: pumpkin instead of sweet potato, zucchini or broccoli instead of cauliflower, add greens like rocket or spinach or salad mix, change up the herbs – mint is always a winner! You can’t really go wrong because there are a million ways to go right.
  • If you don’t have pomegranate molasses, try honey or balsamic vinegar.
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