This tahini and yoghurt dressing is a great one to add to your recipe repertoire – drizzle it over steamed or roasted veg, salad, fish or meat. Lightly steam the broccoli or cauliflower florets ...

Whisk together the olive oil, tahini, lemon juice, 1 tablespoon hot water, the honey, salt, black pepper, cumin, and cayenne ...

Drizzle with tahini sauce and finish with pops of pomegranate ... Meanwhile, to make the dressing, place all of the ingredients except the salt in a sealed container or bottle and shake together ...

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

A creamy, tangy tahini dressing adds yet more protein and fibre to the dish, as well as a vitamin C burst from the lemon juice. To give the whole dish a punch, it’s finished off with rose ...

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 ...

Sear and roast cabbage wedges until they nearly fall apart, then dress them with a brown butter tahini dressing and a ton of lemon. The whole thing goes on toast, because when cabbage wedges line ...

The vibrant dressing gets its savory kick from miso and an earthy edge from golden turmeric. Feel free to swap in any two grains of your choosing to cook together—we like farro + quinoa ...