Green salad with tahini dressing

For the dressing, whisk:
• 3 T tahini
• 3 T olive oil
• 2 T lemon juice
• 1 T red wine vinegar
• 1 garlic clove, crushed
• honey a dash
• 2 T plain yoghurt
• 2 T iced water
• sea salt and freshly ground black pepper, to taste
• a mix of rocket, watercress and torn Romaine lettuce hearts

The dressing should be creamy but if it seems too thick, thin it down with water. Drizzle over the greens before serving.

Cook's note: This creamy dressing is also delicious drizzled over roast vegetables.

Find more salad dressing recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food assistant: Emma Nkunzana