Ingredients
- 1 white onion, peeled
- A few sticks celery
- 5 tbsp light tahini
- Juice of 2 lemons
- 2 tbsp tamari
- 5 tbsp cold-pressed olive oil
- 2 cloves garlic
- Warm water – a few tbsp to let the whole thing down
- Handful chopped parsley
- Salt and pepper
I found this easier to do by blitzing in a food processor, but you could equally dice everything up finely and mix together. The dressing can be as thick or loose as you want it, but remember by adding more water, you are asking for it to taste a little bland, so may have to up the salt or tamari.
Food cooked and styled by Domini Kemp & Gillian Fallon.
