The Times Magazine - UK (2022-05-07)

The Times Magazine 35

Eat!

DRESSINGS

Serves 4

• 100g Greek-style natural yoghurt • 2 tbsp tahini


• 1 garlic clove, crushed • Juice of 1 lemon • ½ tsp sumac

Stir together the yoghurt and tahini in a bowl.

Add the garlic, lemon and sumac and stir.

SALAD SUGGESTION

Add cooked barley to a bowl with chopped

cucumber, tomato, parsley, onion and fresh mint.

Season to taste with salt.

TIP

Salt doesn’t dissolve in oil, so add it first to the acid

component of the dressing and then, once dissolved,

combine with the oil.

5. MIDDLE EASTERN

Serves 4

• 4 tbsp tahini • Juice of 1 small lemon
  
  
  • 1 small garlic clove, grated
  
  
  
  

Whisk together all the ingredients.

SALAD SUGGESTION

Add cooked quinoa to a bowl with halved figs, rocket,

roughly chopped walnuts and torn mint leaves. Season

and drizzle over the dressing, then finish with a little

extra virgin olive oil and pomegranate molasses.

• ½ tsp salt • Juice of half a lemon • 1 tbsp crème fraîche
  
  
  • 3 tbsp olive oil • 1 tbsp snipped chives
    
    
    • Pinch of black pepper
    
    
    
    
  
  
  
  

Dissolve the salt in the lemon juice then add the

remaining ingredients and stir to combine.

6. TAHINI


7. CREAMY