A lovely idea I first saw at Deb and did not regret trying. If you're wondering what else to do with tahini beside the obvious hummus or cookies, here's a nice thing to try. Use it in a creamy dressing for peas (or other beans, if you want to return to the classic chickpea-tahini combo). Using it for peas though gives it an unexpected fresh and green note. It was surprising and beyond lovely :). It's ready in under 10 minutes and the whole thing can be served on pita bread, as shown above. Delicious!
Recipe a bit adapted from: Deb's Smitten Kitchen.
Last year: Strawberry and white chocolate mousse cake (no bake).
Two years ago: Carrot and feta rosti (fritters) with raita (Indian-style).
Three years ago: Lemon panacota with orange caramel and vanilla panacota with strawberries (Italian), Pasta Primavera (Italian-American) and Lemon balm cream trout with baked asparagus.
Ingredients (serves 2):
- 500 g frozen peas
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 teaspoon roasted sesame oil
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 1/2 tablespoon tahini
- 1/2 tablespoon water
- 2 pita breads to serve
Heat the olive oil in a deep pan. Add the peas and season with salt and pepper.
Fry and stir until defrosted and heated through. Separately, mix the dressing by combining the yogurt, tahini, sesame oil, lemon juice and water in a small bowl. (If you're tempted to replace the water with olive oil, please refrain yourself. The mix will curdle if you add oil instead of water.)
When the peas look heated, add the dressing to them:
Remove from the heat and mix well. Transfer half of the mixture on each pita bread and it's done. Dig in! :)