Prep 10 mins
Cook 0 mins
From the Weekend magazine.
- 2 tablespoons of raw tahini
- 1⁄2 lemon, juice of
- 1 teaspoon fresh ginger, grated
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar or 1 tablespoon japanese rice wine vinegar
- 1 clove garlic, crushed
- Blend until smooth.
Having a bad week in cooking, maybe that's why this didn't work out for us. I usually love tahini, but this sauce turned out too sour, too thick (paste)and all in all very strange tasting. Others have liked it a lot though, so if it sounds good for you, go for it.
This was SO good I was tempted to eat it with a spoon. Needs sturdy greens, nothing flimsy.
Delicious and very simple to make!