Walnut Salad with Creamy Tahini Dressing

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With courtesy of Meliz cooks Walnut Salad with a sweet & tangy creamy tahini dressing to pour over it all

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Ingredients

 

For the salad 

 

1 large baby gem / sweet gem lettuce, leaves left whole

4 baby / 2 Middle Eastern cucumbers, thinly sliced 

8 radishes, thinly sliced 

1 large spring / continental salad onion (scallion), thinly sliced 

1 large, ripe avocado, halved and thinly sliced 

50g walnuts, roughly chopped 

1 tsp toasted sesame seeds

1 tsp nigella seeds 

(+200g cooked chickpeas, optional) 

 

For the dressing (makes a nice BIG BATCH (for 1-2 salads or 6-8 people)

 

90ml (6tbsp) extra virgin olive oil 

45ml (3 tbsp) tahini

45ml (3tbsp) fresh lemon juice

1 tsp white wine vinegar 

2 tsp Dijon mustard 

1 tbsp runny honey (or agave syrup)

1 tsp freshly grated garlic 

1 tsp sea salt flakes

1 tsp dried mint 

 

Method

 

1. Add all of the salad ingredients to a large platter.
    

2. Shove all the dressing ingredients into a jam jar, pop the lid on, shake away vigorously until thick, creamy and emulsified, and it’s done! Pour over as much of the dressing over the salad as you like. 
    

3. The dressing stores well in the fridge for a week. Give it a shake before serving. If you’d like it a little less thick, add a tsp or two of ice cold water to the jar once you’ve had a shake and seen the consistency. 

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