Greed salad with sweet tahini dressing
This is a take on another Ottolenghi dish and the dressing is one of our new favourites. It’s just so good and works with so many different dishes that we’d suggest making double quantities and keeping a ready supply in the fridge (it should last for up to ten days if you can resist eating the whole lot in one go).
For the dressing:
First make the dressing by whisking together all of the ingredients in a small bowl with ½ tsp salt and about 4 tbsp water. You are looking for a smooth, pourable consistency. Add extra tahini or water as needed.
Trim the broccoli and cut any thick stems in half lengthways. Bring a medium saucepan of water to the boil and blanch the beans for about 4 minutes. Use a slotted spoon to lift them out, transfer them to a colander and run under cold water then tip onto a clean teatowel. In the same pan of water boil the mange tout for 2 minutes, lift out, re-fresh and drain as with the beans. Finally, boil the broccoli and asparagus tips for 2-3 minutes using the same process.
Dry the vegetables off on the teatowel, tip into a bowl with the oil and mix in most of the coriander and the seeds. Drizzle the sauce over and sprinkle with the remaining coriander and seeds.
Given this is likely to be served as a side dish to something more substantial, we’d suggest you focus on that when looking for the right drink. If, however, you just fancy a bowl of this on its own then a glass of chilled crisp white would be ideal.
A glass of lemon and ginger cordial topped up with lots of fizzy water, ice and a twist of lemon would be a lovely non-alcoholic partner.