Tahini dressing

Forget shop-bought and make a homemade tahini dressing. Creamy and tangy, it will bring salads to life. It will keep chilled for up to five days Make this rice salad with our accompanying recipes for brown butter pilaf, harissa sticky onions, seedy gremolata, tahini dressing, and cabbage & corn slaw Serve these sea bass fillets with our accompanying recipes for brown butter pilaf, seedy gremolata, tahini dressing, and cabbage & corn slaw Serve these top drawer hot dogs with our accompanying recipes for harissa sticky onions, seedy gremolata, tahini dressing, and cabbage & corn slaw Put the pitted dates in a heatproof bowl. Pour over 150ml boiling water to cover. Leave to soak for 20 mins until softened, then tip into a blender with the water from the bowl, tahini, lemon juice, garlic clove, ground cumin and neutral-tasting oil. Blitz until smooth, adding more water if needed to make it drizzly. Season to taste. Will keep chilled in an airtight container for up to five days. Recipe from Good Food magazine, July 2025 Subscribe now and get access to exclusive recipes, meal plans, podcasts and more. Join the Good Food magazine subscriber club today for just £5, and receive 5 issues direct to your door each month! Tune in to the latest episodes to hear our experts discuss all things food.