Discover how to transform your salads with fresh and flavorful homemade dressings. Learn to whip up delicious and healthy ...

When it comes to this “hearty salad,” I heartily agree. With two leafy vegetables, quick-pickled cauliflower, sauteed halloumi, chickpeas and grapes all topped with a tahini dressing, the flavors ...

This plant-based, vegan Low FODMAP Crispy Chickpea Chopped Salad with Lemon Tahini Dressing just might become your favorite ...

½ cup tahini 2 tablespoons lemon juice 1 teaspoon kosher salt ...

Crunchy greens are the perfect foil to the lemon-rich tahini dressing in this substantial, vegan, healthy dinner. Each serving provides 324 kcal, 11g protein, 30g carbohydrates (of which 28g ...

Drizzle over the tahini dressing and scatter over the herbs. Tip 1: Cover any leftover dressing in a layer of oil and store in an airtight jar in the fridge for up to 5 days. Tip 2: If you don’t ...

Drain the freekeh in a fine sieve and set aside. Combine all the maple and tahini dressing ingredients in a small bowl or jug and whisk well. Taste and season with more salt and pepper, if needed. Set ...

I love the way it soaks up the dressing. First, however, toss your vegetables in a mix of spices then roast in the oven. Once done, add the spinach, barley and fresh, flavoursome dressing ...

2 While the brinjals are roasting, mix the 45ml (3T) olive oil, tahini, garlic and lemon juice. Add salt and pepper to taste. Pulse in a food processor, adding the water to achieve a good ...