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!
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