AustralianGourmetTraveller-June2018

(Sean Pound) #1
Chickpea salad with
tahini dressing
SERVES 4 AS A LIGHT MEAL // PREP TIME 15 MINS

A creamy tahini dressing will enhance many salads, but it’s a
perfect match with the crunchy radishes, chickpeas and herbs
in this bowl. Use hulled or unhulled tahini to suit your taste.

300 gm cooked or canned
chickpeas, drained
and rinsed
250 gm (1 punnet) cherry
tomatoes
½ red onion, finely chopped
4 radishes, coarsely chopped
1 bunch flat-leaf parsley,
coarsely chopped
¼ cup roasted almonds,
coarsely chopped
TAHINI DRESSING
1 tbsp tahini

Go-to seed


Tahini is the magic ingredient in many Middle


Eastern dishes, from halwa to salad dressing.


1 tbsp apple cider vinegar
1 tbsp extra-virgin olive oil

1 For tahini dressing, combine
ingredients in a bowl, thin to
desired consistency with a little
water and season to taste.
2 Arrange salad ingredients
in a large serving bowl,
separating each ingredient.
Spoon dressing over, season
to taste and toss to serve.●

Eating clean


I


magine where we’d be without tahini. Hummus
would be a one-dimensional chickpea dip; baba
ghanoush would be no more than grilled eggplant.
Think of what tarator, the tahini-garlic sauce,
brings to fried cauliflower and falafel, to kofta and
calamari. Consider a world without halwa.
Tahini is also often an undertone, adding a back-
note of nuttiness and richness where it would otherwise
be lacking. When used in a simple dressing – whisked
with olive oil and lemon juice or vinegar – it can
transform a chopped Israeli or Turkish-style salad into
a standout meze plate, a substantial side to a pan-fried
fillet of fish, or even a meal on its own.
Organic tahini, found in good health food shops,
is tahini at its best; it’s just sesame paste, sure, but a
good example will taste creamy over bitter. That said,
unhulled tahini will have a slight bitterness to it, and
a darker colour than hulled, which tends to have a
more straight-up nutty flavour. A final tip: tahini lasts
for a long time, but the longer it’s kept the higher the
risk it’ll turn rancid, so apply often for best results. RECIPE LISA FEATHERBY. PHOTOGRAPHY ALICIA TAYLOR. STYLING ROSIE MEEHAN

Chickpea salad
Bowl from Grit
Ceramics. All
other props
stylist’s own.
Stockists p192.

38 GOURMET TRAVELLER
Free download pdf