Lemon Tahini Yoghourt DressingElena Duggan
- 75g Tahini
- 2 Lemons, juice and zest
- 75g Greek yoghurt
- Water, to loosen if desired
- Murray River salt, to taste
- White pepper, to taste
- Blitz in a high speed blender or with a whisk in a bowl.
- Serve on meats, salads or vegetables.
- Replace dairy yoghurt with coconut yoghurt for a vegan or dairy free alternative
- Gluten free
- Grain free
- Egg free
- Low fructose/ sugar free
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