Tahina Parsley Salad Recipes

TAHINI TUNA SALAD

Steps:

• In a blender or food processor, combine the tahini, lemon juice, cumin, garlic and 1/4 cup water; blend until smooth. Transfer to a bowl and stir in the tuna and parsley; season to taste with salt and pepper. Place a tomato slice on a plate, top with some tuna, another tomato slice and more tuna; sprinkle with parsley and sesame seeds. Repeat with the remaining ingredients.

ROASTED CAULIFLOWER WITH TAHINI-PARSLEY SAUCE

Steps:

• Preheat the oven to 400 degrees. Meanwhile, bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the cauliflower. Blanch for two minutes, and transfer to the ice water. Drain and blot dry. Transfer to a baking dish.
• Season the cauliflower with salt and pepper, and toss with the olive oil. Place in the oven, and roast for 30 to 40 minutes, stirring from time to time, until tender and lightly browned.
• Puree the garlic cloves with 1/4 teaspoon salt in a mortar and pestle. Transfer to a bowl, and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/2 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Stir in the parsley. Taste, and adjust salt and lemon juice. Serve with the cauliflower. You will have some sauce left over.

FREEKEH SALAD WITH TAHINI DRESSING

Steps:

• Stir freekeh in a medium-sized saucepan over medium-high heat until lightly toasted and fragrant, about 3 minutes. Add broth and bring to a simmer. Cover pan and cook until water is absorbed, about 20 minutes. Remove from heat and let stand 5 minutes. Transfer freekeh to a bowl to cool.
• Meanwhile, whisk vinegar, tahini, and honey together in a small bowl. Slowly drizzle in olive oil and whisk until combined. Season with salt and pepper.
• Add pomegranate seeds, onion, mint, and parsley to the bowl with the cooked freekeh. Drizzle in the dressing and toss to coat. Season with additional salt and pepper, if desired. Refrigerate 30 minutes. Top with pistachios right before serving so they don't soften.

TAHINI SALAD

Steps:

• Slice zucchini into thin rounds with a knife or mandoline.
• Whisk together olive oil, lemon juice and tahini, adding water as needed to thin to a pourable consistency.
• Toss the zucchini slices with the dressing, and season with salt and pepper.
• Garnish: Parsley.

TASTEFUL TAHINI SALAD DRESSING

Steps:

• Blend the tahini, olive oil, water, tamari, red wine vinegar, lemon juice, ginger, garlic, and black pepper together in a blender until smooth.

HERBED POTATO SALAD WITH TAHINI DRESSING

Steps:

• In a large pot, place the potatoes and cover with lightly salted water.
• Place over medium-high heat and boil until tender but firm, 15-20 minutes.
• Don't overcook the potatoes or they will fall apart.
• Pour the potatoes into a colander and rinse until cool.
• Drain, place the potatoes in a bowl, and refrigerate until cold.
• Cut potatoes into thirds or any size you prefer, and place in a large bowl.
• Add the peas, onion, parsley, tarragon, savory, and oregano.
• Mix lightly to blend.
• Pour the dressing over the potatoes and herbs and toss gently.
• Serve on lettuce leaves or radicchio.
• Dressing: In a small bowl, whisk together the Tahini Dressing ingredients, adding water as needed, to make a smooth creamy dressing.

TAHINA PARSLEY SALAD

Steps:

• Add tahina in a bowl.
• Add lemon juice to bowl and stir well. Add in the water Mix till incoperated.
• Add salt,garlic and chili.
• Add parsley.
• Serve with fish, grilled meat, rice dishes and falafals.