Creamy Tahini Dressed Summer Lettuce Recipe

Creamy Tahini Dressed Summer Lettuce

Jassy Davis

20 mins

4-6 people

Ingredients

1 green or red lettuce
1½ tbsp white tahini paste
3 tbsp lemon juice
½ tbsp maple syrup
4 tbsp cold pressed rapeseed oil
1 garlic clove
25g ginger
2 crispy seaweed thins
A generous pinch of toasted sesame seeds
A generous pinch of poppy seeds
A pinch of crushed chilli flakes

Prep: 15-20 mins | Cook: nil

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Method

1. Fill a large bowl with cold water. Hold the lettuce by the root and submerge it in the water, gently swirling it around so the water can get between the leaves and rinse out any grit. Open the leaves out to make sure all the grit is gone. Gently shake dry, then pop the lettuce into a colander, root-side-up, so any excess water can drip out of the lettuce.

2. Spoon the tahini paste, lemon juice, honey and rapeseed oil into a small jar. Peel and finely grate in the ginger and garlic. Add 1 tbsp water and a small pinch of salt, seal and shake till the dressing is smoothly combined. Pop the jar open, taste and add more salt if you think it needs it.

3. Pat the lettuce dry with kitchen paper. Pour the dressing into a large bowl. Holding the lettuce by the root, add it to the bowl and swirl it backwards and forwards to coat the leaves in the dressing.

4. Use a small, sharp knife to slice a circle in the base of the lettuce to slice out the root. Gather up the leaves in your hands and transfer them to a serving plate, flipping them over so the dressing side is facing up.

5. Crumble the seaweed thins into a bowl. Add the sesame seeds, poppy seeds and crushed chilli flakes. Stir to mix. Sprinkle over the lettuce and serve.