Carrot and Tahini Salad

Method

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1. Whisk the tahini with the lemon juice, garlic, salt and cumin. It will seize into a stiff paste — this is expected.

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2. Add the cold water one tablespoon at a time, whisking after each, until it loosens to the consistency of double cream.

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3. Taste. It should be sharper than seems sensible, because the carrot is sweet and will mute it.

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4. Put the grated carrot in a bowl and pour over two-thirds of the dressing.

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5. Turn it over with your hands rather than a spoon so every strand is coated without bruising.

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6. Pile onto a plate, spoon over the rest of the dressing, and finish with parsley, olive oil and sesame seeds.

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Chef’s Tips

• Lemon before water. Adding acid last re-thickens the sauce.
• It seizes before it loosens. Keep whisking.
• Dress it just before serving — carrot weeps.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Grilled chicken
• Flatbread
• Green olives

Storage & Reheating

Best within 2 hours. The dressing keeps refrigerated for a week; dress the carrot fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.