Tahini is something I’ve discovered fairly recently. I had a jar sitting in the fridge of my old flat for about a year before making a recipe that used it, but I now make this pretty much on a weekly basis. Tahini has definitely become more popular in recent years with an increased interest in vegetarian food, as well as more and more middle eastern restaurants popping up. I’m happy to say it’s one bandwagon I’m willing to get on board.
While the dressing for this dish is the star of the show, I’ve always loved green veg. Growing up I was never the kid that wrinkled her nose at cabbage – sprouts were my favourite and they’re definitely still up there. I love stir fried brassicas most of all because of the little ends that catch and go crispy. It brings out a certain sweetness to them that’s just irresistible.
I usually serve this dish with salmon encrusted with sesame seeds, but it’s also good with chicken and pork, or anything with a middle eastern vibe.
- 4 tbsp tahini
- 4 tbsp water
- 1 tbsp lemon juice
- 1 garlic clove
- 1 dried birdseye chilli (optional)
- Salt and pepper
- Spring greens (or cabbage of choice)
- Olive oil
- Shred the greens and gently stir fry with the chilli over a mid to high heat making sure they don’t catch. At no point put a lid on or they will lose their colour and turn into the grey mush of your school nightmares.
- Meanwhile in a food processor or blender add the tahini , garlic and lemon juice. Blitz. This will almost immediately become too thick to blend, so add the water a bit at a time until it reaches your preferred consistency. I like mine to be about as thick as double cream, which is about 4 tablespoons.
- The dressing may be a little bitter at this point depending on your brand of tahini. If this is the case adding a pinch of sugar will help to balance it, but remember you don’t want it to be actively sweet so keep tasting as you add. Season with salt and pepper to taste.
- Once the greens are cooked with just a enough bite to give them texture remove from the heat and dress with the tahini dressing.
- Serve, garnishing with a few sesame seeds.