Green Goddess Salad (Tahini, Herb and Lemon Build)

Ingredients

• 150 g tahini, raw, hulled sesame
• 1 large lemon, zest and juice (40 ml)
• 2 cloves garlic, minced
• 30 g fresh basil leaves
• 20 g fresh parsley leaves
• 15 g fresh dill
• 15 g fresh tarragon
• 15 g fresh chives
• 60 ml extra-virgin olive oil
• 60 ml ice water
• 8 g Maldon sea salt
• Tellicherry black pepper, to taste
• 400 g mixed salad leaves, butter lettuce, mizuna, pea shoots
• 100 g shelled pumpkin seeds, toasted
• 50 g Greek yoghurt, labneh or strained

Method

1. 1
   Combine tahini, minced garlic, lemon juice, and lemon zest in blender; blend 15 seconds until smooth.
2. 2
   Add basil, parsley, dill, tarragon, and chives; blend to bright, vibrant purée, approximately 30 seconds.
3. 3
   With blender running, add olive oil in thin stream; blend until fully incorporated.
4. 4
   Add ice water 15 ml at a time, blending between additions, until dressing reaches pourable consistency — should coat back of spoon.
5. 5
   Season with Maldon salt and black pepper; taste and adjust citrus or salt as needed.
6. 6
   Arrange mixed salad leaves in wide, shallow bowl; drizzle generously with green goddess dressing.
7. 7
   Top with toasted pumpkin seeds and dollops of Greek yoghurt; serve immediately.