A tangy, creamy dressing that is dairy free and doesn't require lots of attention and time.
The flavour and nuttiness works very well with a stronger, woodier dark green leaf - I love using a bag of torn kale or cavil Nero, massaged well with olive oil and salt, left to relax and then with this draped over the top to finish.
It is just a lovely way to add some interest to a bowl of any green leaves. I like to sprinkle pine nuts over this dressing too to serve.
1 garlic clove, crushed
1 lemon, juice (2 tbsp) and zest
1 tbsp honey
2 tbsp EVOO
1 - 2tbsp water
Place the garlic, lemon juice and zest, tahini, honey and olive oil into the small bowl of a blender or magi mix and whizz on high speed for 30 seconds - a minute until looking very creamy and smooth.
Blend on slow whilst drizzling in a little water slowly, just until consistency runny enough to pour.
Keeps in a jar in the fridge for a few days, but you may need to repeat water drizzle to loosen the mixture up again.