Rebecca’s Recipe of the Week: Spring Onions and Tahini | Canalside Community Food

It seems a pity to discard the flavoursome green leaves from a Canalside spring onion. This punchy blend of spring onion and tahini puts them to good use. It makes a great dressing for a spinach salad, coating the leaves in a savoury, creamy blanket. You could also use it as a dip.

Spring Onion and Tahini Blanket
Enough to dress a large 2-person salad

Ingredients
4 spring onions, including the green bits
2 tablespoons tahini
2 tablespoons rapeseed oil
2 tablespoons lemon juice
2 tablespoons water
Salt and pepper, to taste

Preparation
Roughly chop the spring onions.
Place everything in a blender, Nutribullet, or the container for an immersion blender. Blend everything until smooth. Check to see if it needs more salt, pepper, or lemon juice. If it’s too thick for your liking you can add a little more water to thin it out, and then serve either as a salad dressing, or as a dip.