Herbed Tahini Dressing

makes 250 ml (9 fl oz/1 cup)

Add this nut-free dressing to any meal for an extra flavour hit — it’s a daily staple in my household. Also try it as a dip for raw crackers and vegies when you’re after a deliciously healthy snack.

3 tablespoons roughly chopped flat-leaf (Italian) parsley

3 tablespoons roughly chopped basil

1 garlic clove, peeled

juice of 1 lemon

3 tablespoons cold-pressed extra virgin olive oil

3 tablespoons tahini

3 tablespoons filtered alkaline water

2 tablespoons coconut nectar

½ teaspoon Himalayan pink salt or Celtic sea salt

• Blend all the ingredients in a high-speed blender until smooth. Pour into a clean, airtight glass jar and seal the lid.
• The dressing will keep in the fridge for 5 days.