Tahini dressing for green salad

A creamy dressing without a drop of cream. Keeps in the fridge for up to five days.

Ingredients

• 3 tablespoons of tahini
• 1 tablespoon of apple cider vinegar
• 1 teaspoon of honey
• 4–6 tablespoons of water
• salt and pepper

Preparation

1. Whisk everything except the water.
2. Add the water gradually until the dressing runs off the spoon in a thin stream.
3. Pour over green salad, rocket or a roasted beetroot salad.