A tasty, Middle Eastern-inspired noodle number, served with charred, jammy aubergines and a garlicky harissa and tahini sauce. It's lovely served hot or cold, so any leftovers make perfect lunches.

Next on your list should be this recipe for weeknight peanut-tahini noodles with toasted sesame, chile and basil from Monique ...

The recipe specifies Soom brand tahini. If you use another brand, it may be thicker, so you may need to flatten the cookies (to 1½ inches across) before baking.

A tasty, Middle Eastern-inspired noodle number, served with charred, jammy aubergines and a garlicky harissa and tahini sauce. It's lovely served hot or cold, so any leftovers make perfect lunches.

From Joe Yonan's cookbook, Mastering the Art of Plant-Based Cooking, comes this easy salad-supper with robust flavor.

Draped in a spicy-nutty sauce, this easy no-recipe soba noodle salad ... These soba noodles with crispy kale chips and a nutty tahini-honey-soy dressing are a hearty vegetarian weeknight dinner ...