While watching Yotam Ottolenghi on TV I was reminded of the tahini I had in my pantry. I came up with the idea to make a tahini salad dressing and I was very pleased with the result. These flavours worked perfectly in my cous cous salad. To it I added the leftover pickled carrots from my chicken ballotine dish.
In my opinion, there was only one error made during the transition of our country. The government in charge at the time should have sold off all the parastatals. None of them seem to be making money. Eskom who are responsible for our electrical supply are amongst the worst. They have increased their staff quota by 50% and yet only increased output by 6%. Maintenance has not been kept up-to-date, which is only part of the problem. Our most recent issue is the lack of coal. This is a two prong problem. The first being strikes for a 15% wage increase by the staff which Eskom cannot afford. And the second issue is related to service delivery protests. Local communities are barricading the roads, preventing coal being delivered to the places it is needed. So, we are back to load shedding.
Today’s inspiration ♥ Recipe For Tahini Salad Dressing ♥ can be found on Lavender and Lime Click To Tweet
The period scheduled without electricity is 2 and a half hours. Which is not fun when you are sitting in the dark at home in the middle of winter. After the first night Dave and I went to buy a UPS so that we can have some light. We have 4 lights connected to this system. We also have a gas burner in the kitchen for cooking, and a gas heater. Now I have to think about meals in advance so that we can do one pot cooking. I have a cup of coffee every afternoon and boiled extra water to make a cous cous salad. Wanting a new flavour profile, I made this tahini salad dressing. The best thing is that you can serve it with any protein, and the flavours improve the longer it stands.
Click on the links for conversions and notes.
Tahini Salad Dressing
- 1 clove garlic, peeled and minced
- 30 mls tahini
- 30 mls lemon juice
- 30 mls olive oil
- 5 mls honey
- 5 g fresh coriander
- Salt and freshly ground black pepper to season
- Place the garlic, tahini, lemon juice, olive oil, honey and coriander into a jug
- Use a stick blender to blitz together
- Season to taste
Inspiration published on Lavender and Lime July 23:
- 2017 – Love Me Not
- 2015 – Genoese Sponge
- 2014 – The Millhouse Kitchen
- 2013 – Ostrich Bobotie With Braaid Mealie Meal Cakes
- 2012 – Parmesan Meatballs With Saffron Pasta And Alfredo Sauce
- 2011 – Ingredient Challenge: Use An Ingredient In A New Way
- 2010 – Macaron Challenge