Tahini and Cumin Dressing
This is a versatile dressing: use to dress a roasted vegetable salad or toss through a couscous salad or chickpea salad; add chopped coriander and spoon over grilled chicken or fish; add some thick plain yoghurt or use as a dipping sauce with chargrilled vegetables.
½ teaspoon ground cumin
2 cloves garlic, crushed
juice of ½ a lemon
1 tablespoon tahini
½ teaspoon sesame oil
2 teaspoons soy sauce
1 tablespoon sesame seeds, toasted
100 ml olive oil
sea salt and freshly ground pepper
Put the cumin, garlic, lemon juice, tahini, sesame oil, soy and the sesame seeds in a food processor and blend. With the motor running, drizzle in the oil to form an emulsion. Season.
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.