serves
4-6
prep
3 minutes
cook
5 minutes
difficulty
Easy
serves
4-6
people
preparation
3
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 bunch of parsley, leaves and stalks
- 1 bunch of coriander, leaves and stalks
- 1 garlic clove
- 1 long green chilli, seeds removed
- 100 g hulled tahini
- 200 g full-fat Greek yoghurt
- 1 lemon, juice only
- 2 tbsp extra-virgin olive oil
- pinch of saffron threads
- sea salt
Instructions
- Place the parsley, coriander, garlic, chilli and tahini in a food processor or blender. Blitz until a fairly fine consistency. Add the yoghurt and lemon juice and continue to blitz until well combined.
- Transfer the tahini herb dip to a bowl, stir through the olive oil and saffron, and season to taste with salt.
Good Cooking Every Day by Julia Busuttil Nishimura (Plum, RRP $44.99)
Photography by Armelle Habib.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
