Tahini recipes
20 minutes
Vegan white bean dip

Slice the trout into “sashimi”-like slivers. Place 1 piece of pickled ginger on each slice and top with a mung bean sprout or pea shoots. Roll up and arrange on a plate.
Toss the chickpeas, urad and beans with olive oil. Add the soya sauce, lime juice and a little pickled ginger. Scatter over the sashimi rolls and drizzle over the tahini dressing.
Cook’s note: Urad, mung and aduki beans are available from The Kitchen Garden, www.kitchengarden.co.za.
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