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What We Love About . . . Yoghurt !

Tahini Yoghurt Dressing

What’s your favourite way to use yoghurt in recipes?
Ours is a simple dressing that can go so many places!

Please share yours in the comments section below.

Through our brief (but SO exciting) appearance on Food Safari a couple of years ago we fell in love with many things, one of which was this delightful dressing for salmon from Greg Malouf.

There is quite a story linking the MMCC girls and this dressing, with a wonderful salmon recipe to go along with it.

But today we are talking short cuts for quick and easy meals. In my house over the last few weeks (or is it months), the kids have been madly studying for their major school exams. One of the things I can do to assist (actually the only thing) is to provide the best meals I can. And sometimes in the shortest possible time. This has been voted their favourite, and it is the simplest!

I bought a Rotisserie chicken, a tub of tabbouleh, a packet of fresh Lebanese bread (pita), a tub of Israeli salad made by my local fruit shop (cucumber, tomato, parsley, shallot), and an avocado (which I mashed with some lemon juice).

I whipped up a quick dressing with yoghurt – there are many good Greek style ones which really do make a creamier dressing. Try the Meredith sheep milk yoghurt or your favourite (unsweetened) Greek yoghurt). This week I had Jalna low fat (green lid) in my fridge, which worked perfectly. To your yoghurt, add tahini (that’s pure sesame paste in a jar – often made in the Middle East), lemon juice and salt. And there you will have the most delicious thing to dollop on top of fish, chicken, lamb or on any salad at all.

I lined everything up along the kitchen counter, added a pile of plates and we had a bunch of very happy kids!

Lisa x

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Tahini Yoghurt Dressing
A delicious dollop for any fish, chicken, lamb or salad.
Servings Prep Time
6 5minutes
Servings Prep Time
6 5minutes
  1. Spoon the tahini into the yoghurt and mix until well combined. Add the lemon juice and season very well with salt to taste, stirring well.
  2. Refrigerate until needed. Keeps for a few days.
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6 Responses to What We Love About . . . Yoghurt !

  1. Merelyn October 22, 2012 at 4:36 pm #

    I’m a yoghurt addict and have it for breakfast everymorning. I’m also gluten free, so I can’t sprinkle regular muesli on it. Instead I make a home made seed sprinkle. Take equal amounts of almonds, sunflower seeds, sesame seeds, pepitas, chia seeds, linseeds (or flaxseed meal) and briefly pulse in the food processor. Stir through some coconut flakes and voila! You can also roast it all in the oven with a bit of coconut oil and sugar to make a gluten free granola.

  2. Debbi October 23, 2012 at 8:14 am #

    I also do yoghurt dressing quite a bit. Mine is 1/2 cup Greek style yoghurt, 10-20 very finely chopped mint leaves, and juice of 1 lemon & salt. Very nice on grilled veggies, fish, Cous Cous , quinoa. It also works we’ll with a couple if finely sliced cucumbers and some dill – for a refreshing cucumber salad.

  3. Bill Robinson February 17, 2014 at 12:09 pm #

    What I love most about yoghurt is that it is simple to make your own. The real secret is to use a great yoghurt as a starter and the hardest thing is to not eat the whole batch but to save some to use as a starter for the next batch and so on and so on. The longer you do this the better your yoghurt will taste. It is important to start with yoghurt that contains “active culture” & better to use plain, no sugar & no sweetener yoghurt. Also, the richer the milk the thicker the finished product. Yoghurt is a high profit item for a dairy. Making your own is very easy and the only cost is the milk or cream you use. Compare the cost of a liter of milk or 10.5% cream to the cost of a liter of good quality yoghurt and you will see what I mean.

  4. Bill Robinson February 17, 2014 at 12:13 pm #

    Just Google “make yoghurt” and you will find many ways to make yoghurt

  5. Judith Wimborne May 11, 2015 at 2:54 pm #

    I agree, home made yoghurt is the best. You can be sure of what goes into it. I often use a cup of full cream milk powder to give it richness. (one cup to one and a half litres of milk.)
    My favourite yoghurt dressing is used for adding to a dessert. I add grated ginger and honey. The combination of flavours goes well with fruit based desserts as well as chocolate ones.

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