Tahina Parsley Salad Recipes

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.

Steps:

• Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
• In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
• Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
• This recipe can be refrigerated up to 3 days.
• The original recipe called for 1 cup of canned lentils to be added with vegetables and quinoa and doubled the amounts of lemon juice, olive oil and water for the dressing.

Steps:

• Heat the oil in a large non-stick wok. Add the sweet potato and fry for 5 mins, stirring frequently until it starts to soften. If it starts to brown too quickly, put a lid on the pan. Add the carrot, courgette, onion, cumin and ginger, then cook over a high heat, stirring frequently, until the veg is tender and a little charred. Stir in the seeds towards the end so they cook for a couple of mins. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.
• Meanwhile, stir the tahini with the garlic, yogurt and 1 tbsp water to make a dressing. Spoon the lentil salad into bowls and top with the dressing and paprika, if using. If you're following our Healthy Diet Plan, save two portions stored in containers and chill until ready to eat.

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.

Steps:

• Make the spice mix: In a skillet over low heat, toast the coriander and cumin seeds until fragrant, 1-2 minutes. Grind the toasted seeds in a spice grinder. Add the dried parsley, granulated garlic, chili powder, granulated onion, za'atar, sumac, allspice, chili flakes, a few turns of black pepper and continue grinding to combine. Set aside. Spice mix will keep for several weeks in an airtight jar.
• For the falafel: In a food processor, add the chickpeas, chopped onion and garlic, parsley, cilantro, baking soda, spice mix and salt. Pulse until the mixture's combined and the chickpeas are pea-size, stopping and stirring halfway through. Tightly pack the falafel mixture into balls the size of an extra large marble and set aside.
• Fry the falafel: Pour oil half full into a deep pan and set over medium heat. Secure a deep-fry thermometer to the pan's side and heat oil to 375 degrees F. Using a spider strainer, gently drop the falafel balls, one at a time, into the hot oil making sure the pot isn't overcrowded with falafel. Cook until most of the bubbles have disappeared and the falafel is golden brown, 1-2 minutes. Remove to a wire rack fitted over a baking sheet to cool and repeat the process until all of the falafel balls are cooked.
• Make the tahini dressing and assemble the dish: In a blender add the garlic, water, tahini, lemon juice, olive oil, and salt. Blend until combined. Taste for seasoning, adding more salt and lemon juice if necessary and blend again. Set aside. Tahini sauce can be made several days ahead and stored in the refrigerator. To serve, place falafel balls on a platter, drizzle with tahini sauce and garnish with parsley and a lemon wedge.

Steps:

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

Steps:

• Holding the parsley in a bunch, trim off and discard an inch or so from the bottom of the stems. Cut the bunch crosswise into thirds. Place in a colander, rinse, and drain. Bounce the colander up and down to shake off excess water.
• Place the tahini, parsley, garlic, 4 tablespoons lemon juice, and 2 tablespoons water into the bowl of a food processor. Blend well, scraping down the sides of the bowl as needed and adding enough additional water and/or lemon juice to create a sauce with a smooth, pourable consistency and a nice puckery taste. (The amount of liquid you'll need to add will depend upon the thickness of the tahini and how much water adhered to the parsley.) Add the salt and cayenne (if using). Refrigerate until needed, for up to 1 week.

Steps:

• Place tahini and lemon juice in a blender and blend for a few moments, then transfer to a bowl. (I would use an immersion blender here.).
• Add garlic, parsley, salt, pepper, eggs, and water and stir gently until well mixed.
• Place on a platter, sprinkle with paprika and serve.

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.

Steps:

• Preheat oven to 400°F. Place beets on sheet of foil. Drizzle beets with olive oil, sprinkle with salt and pepper, and seal foil tightly. Roast beets until tender, about 50 minutes. Cool and peel beets. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Cut beets into 1/4-inch cubes. Whisk yogurt, 2 tablespoons lemon juice, tahini, and 2 tablespoons water in medium bowl. Add beets and fold to coat. Season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• Place cucumber, parsley, green onions, 2 tablespoons extra-virgin olive oil, and remaining 2 tablespoons lemon juice in medium bowl; toss to coat. Season with salt and pepper.
• Preheat barbecue (medium-high heat). Divide tuna cubes among 6 metal skewers. Brush tuna with olive oil. Sprinkle with salt and pepper, then oregano. Grill tuna until charred on all sides but still pink in centers, about 1 minute per side. Grill pita breads until warmed and charred, about 1 minute per side.
• Place 1 pita bread on each of 6 plates. Spoon parsley salad atop pita. Place 1 tuna skewer atop each. Spoon beet tahini over. Garnish with onion rings and lemon wedges and serve.