Tahini sauce with lemon and parsley is simple to make, yet capable of breathing life into the most boring of salads, and subtle complexity to already elegant dishes. Once you’ve got this sauce in your repertoire of staples, you’ll always be able to serve up a crowd-pleaser no matter what.

My tahini sauce with lemon and parsley goes great as either a base or additional sauce with my following favourites:

• Lebanese cauliflower
• Crispy falafels
• Piping hot, freshly made flatbread

Yield: Enough to dress a meal for 4 people

Ingredients:

• garlic paste
  • You can make either a smooth, raw garlic paste, or a mellow, roasted garlic paste – whichever fits best into your dish or your cooking routine – see here for tips on how
• 4 tablespoons tahini
• juice of 1 lemon
• half teaspoon salt
• generous sprinkle freshly ground black pepper
• quarter cup chopped parsley
• drizzle of olive oil (just for finishing)

Directions:

1. Mix the salt and lemon juice into your garlic paste in a small bowl
2. Mix in the tahini, and stir well, adding water one tablespoon at a time to get your mixture thin enough to pour slowly, but not runny
3. Stir in the chopped parsley and as much freshly ground black pepper as you like
4. If using straight away as an accompaniment to a meal, transfer sauce to a clean bowl, and drizzle a little olive oil over the top to serve