Green Tahini Sauce

I’m often to be found, bowl in front of me, stick blender in hand, mixing up a green tahini sauce: it turns any plate of vegetables into a feast, though its robust earthiness is particularly glorious with those at the sweeter end of the spectrum. In the picture here, indeed, you see it accompanying some sweet potatoes, which have simply been cut into chunks and roasted with a little oil in a 220ºC/200ºC Fan/420ºF oven for 30 or so minutes, but I just as often serve it with roasted carrots or butternut, or splodged over a plate of sliced beetroot. And it is quite fabulous stirred into, or squiggled fatly on top of, a bowl of vegetable soup. Not that this sauce has to be considered just for meatfree meals — I pair it often with slow-roast lamb or plain white fish — but it comes particularly into its own when I’m cooking up a vegan-friendly feast!

I don’t make it exactly the same way every time: depending on what I have to hand or how I’m feeling, I vary the herbs; so feel free to substitute the coriander/cilantro with flatleaf parsley (I use wild garlic when it’s in season) or throw in some fresh mint or dill (or whatever herbs are in the fridge staring limply up at you) when you blitz. You can, however make this by hand: stir the lemon juice, followed by the water, into the tahini (it will stiffen at first, but relax as you proceed) then finely chop the herbs by hand, and mince the garlic, and add these, along with the salt, to the bowl, too.

For US cup measures, use the toggle at the top of the ingredients list.

I’m often to be found, bowl in front of me, stick blender in hand, mixing up a green tahini sauce: it turns any plate of vegetables into a feast, though its robust earthiness is particularly glorious with those at the sweeter end of the spectrum. In the picture here, indeed, you see it accompanying some sweet potatoes, which have simply been cut into chunks and roasted with a little oil in a 220ºC/200ºC Fan/420ºF oven for 30 or so minutes, but I just as often serve it with roasted carrots or butternut, or splodged over a plate of sliced beetroot. And it is quite fabulous stirred into, or squiggled fatly on top of, a bowl of vegetable soup. Not that this sauce has to be considered just for meatfree meals — I pair it often with slow-roast lamb or plain white fish — but it comes particularly into its own when I’m cooking up a vegan-friendly feast!

I don’t make it exactly the same way every time: depending on what I have to hand or how I’m feeling, I vary the herbs; so feel free to substitute the coriander/cilantro with flatleaf parsley (I use wild garlic when it’s in season) or throw in some fresh mint or dill (or whatever herbs are in the fridge staring limply up at you) when you blitz. You can, however make this by hand: stir the lemon juice, followed by the water, into the tahini (it will stiffen at first, but relax as you proceed) then finely chop the herbs by hand, and mince the garlic, and add these, along with the salt, to the bowl, too.

For US cup measures, use the toggle at the top of the ingredients list.