Ingredients

• 4 tbsp tahini
• 3 tbsp lemon juice
• 2 tbsp cold water
• 2 clove garlic cloves
• 1 tsp salt
• 1 piece cucumber
• 2 piece tomatoes
• 1 bunch fresh parsley
• 1 slice red onion
• 2 tbsp olive oil

Instructions

1. Prepare tahini base

   Mix tahini in a medium bowl for 30 seconds until smooth. Add lemon juice slowly while whisking continuously for 2-3 minutes until the mixture becomes thick and pale. The tahini will seize up initially but keep whisking. Do not add water yet or the mixture will become grainy.

2. Add water gradually

   Slowly drizzle cold water into the tahini mixture while whisking constantly for 1-2 minutes. The mixture should become creamy and smooth with a pourable consistency. Stop when it coats the back of a spoon. Do not add all water at once or it will separate.

3. Season the dressing

   Crush garlic with salt using the flat side of a knife for 1 minute until it forms a paste. Whisk the garlic paste into the tahini mixture for 30 seconds until fully incorporated. The dressing should taste tangy and garlicky. Do not add raw garlic pieces or they will overpower the salad.

4. Prepare vegetables

   Dice cucumber into 1cm cubes and tomatoes into similar sized pieces. Thinly slice the red onion into half-moons. Roughly chop parsley leaves, discarding thick stems. Pat all vegetables dry with paper towels for 2-3 minutes. Do not leave excess water or it will thin the dressing.

5. Combine and serve

   Gently fold the prepared vegetables into the tahini dressing using a large spoon for 1-2 minutes until everything is evenly coated. Drizzle with olive oil and let stand for 5 minutes to allow flavors to meld. The salad should look creamy with visible vegetable pieces. Do not overmix or vegetables will release too much juice.

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