Category: Tahini Meal

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Tahini Recipes For Salad: Grilled Citrus With Shrimps And Tahini Salad

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If the weather is mild enough for you to grill, live-fire cooking makes this grilled citrus with shrimps and tahini dish even more delicious, adding a hint of smoky flavor

Have This!

  • 3 lemons, divided
  • 3 oranges, divided
  • 2 limes, divided
  • 1/2 grapefruit
  • 2 large leeks, trimmed and halved lengthwise
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh mint leaves, torn
  • 1 teaspoon honey
  • 2 tablespoon tahini
  • 1/2 teaspoon kosher salt
  • 1 pound large shrimp (16/20 ct.), peeled and deveined
  • 4 cups mixed salad greens

Do This!

  • Slice 1 lemon, 1 orange, and 1 lime crosswise into thin slices. Squeeze juice from 2 lemons, 1 orange, 1 lime, and 1/2 grapefruit over a strainer into a measuring cup to equal about 1 cup juice.
  • Place juice in a medium bowl. Peel and section remaining orange.
  • Heat a grill pan over high. Add half of the fruit slices to pan in a single layer; grill 3 minutes on each side or until lightly charred and caramelized.
  • Add charred fruit slices to juice in the bowl. Repeat procedure with remaining fruit slices. Add leek halves to pan; grill 7 minutes, turning to char all sides. Cut leeks crosswise into 1/2-inch slices; add to fruit in a bowl.
  • When fruit slices are cool enough to handle, squeeze juice and charred pulp into the bowl; discard remains. Stir in oil, mint, tahini, honey, and salt.
  • Add shrimp to grill pan in a single layer in batches; grill 2 minutes on each side or until well marked and done.
  • Place cooked shrimp in a large bowl. Add 1/2 cup leek mixture; toss to coat. Combine 3/4 cup leek mixture and salad greens; toss to coat.
  • Divide greens mixture equally among 4 plates. Top evenly with shrimp and orange sections; drizzle with extra leek mixture, if desired.
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Tahini Recipes For Salad: Tahini Caesar-Crusted Chicken Salad

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The Tahini Caesar-Crusted Chicken Salad adds a briny, savory depth to the chicken that isn’t fishy. However, you can always omit for a version that’s more kid-friendly.

Have This!

  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 ounces Parmesan cheese, grated and divided (about 6 Tbsp.)
  • An anchovy fillet, minced
  • Cooking spray
  • 4 (6-oz.) skinless, boneless chicken breasts
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup whole-wheat panko (Japanese breadcrumbs)
  • 2 romaine lettuce hearts, halved
  • 1 tablespoon tahini
  • 2 tablespoons olive oil, divided
  • 2 teaspoons fresh lemon juice

Do This!

  • Preheat broiler to high.
  • Combine mustard, half of the cheese, and anchovy in a bowl. Heat a grill pan over medium-high; coat with cooking spray. Sprinkle chicken with salt and pepper; add to pan, and cook 4 minutes.
  • Turn, brush with mustard mixture, top with panko, and coat with cooking spray. Place pan in oven; broil 7 minutes or until chicken is done. Let stand 5 minutes. Cut into slices.
  • Return pan to medium-high. Brush cut sides of lettuce with 1 tablespoon oil. Grill lettuce, 2 halves at a time, for 2 minutes.
  • Place 1 chicken breast and 1/2 lettuce heart on each of 4 plates. Top lettuce evenly with remaining 1 tablespoon oil, juice, tahini, and remaining 3 tablespoons cheese.
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Tahini Recipes For Salad: Salmon and Spinach Salad With Tahini

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Salmon is the perfect protein for this Salmon and Spinach Salad With Tahini recipe. It cooks quickly, separates into large, pretty flakes, and stands up to the mint, tarragon, and garlic.

Have This!

  • 3 tablespoons extra-virgin olive oil, divided
  • 4 (6-oz.) salmon fillets, skinned
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoons tahini
  • 2 tablespoons white wine vinegar
  • 1 teaspoon finely chopped garlic
  • 3/4 cup very thinly sliced fennel bulb
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 (6-oz.) pkg. baby spinach

Do This!

  • Heat 1 1/2 teaspoons oil in a large skillet over medium-high.
  • Sprinkle fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Add fillets to pan; cook 4 to 5 minutes on each side or until desired degree of doneness. Cool 5 minutes. Break fillets into large flakes with a fork.
  • Combine remaining 2 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, tahini, tarragon, vinegar, and garlic in a large bowl, stirring with a whisk.
  • Add fennel, mint, parsley, and spinach; toss to coat. Arrange spinach mixture on plates; top with salmon.
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Tahini Recipes For Salad: Grilled Tahini Lemon Chicken Salad

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This grilled tahini lemon chicken salad is simple and bright, as it is the kind of main that puts everyone in the mood for spring. If you’ve never thrown fresh lemons on the grill, try it

 Have This!

  • 2 medium lemons
  • 1 1/2 tablespoons chopped fresh oregano
  • 1 1/2 tablespoons canola oil
  • 2 teaspoons minced garlic
  • 2 teaspoons tahini
  • 4 skinless, boneless chicken breasts
  • Cooking spray
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 8 ounces thin asparagus
  • 8 green onions, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 (5-oz.) pkg. arugula

Do This!

  • Grate lemon rinds to equal 2 teaspoons; halve lemons crosswise and reserve. Combine rind, oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat.
  • Heat a grill pan over medium-high. Coat pan with cooking spray. Sprinkle chicken with tahini, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Add chicken to pan; cook 5 minutes on each side or until done. Add lemon halves to pan, cut sides down; cook 4 minutes. Remove chicken and lemons from pan. Cut chicken into slices.
  • Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, turning occasionally. Cut asparagus and green onions into 2-inch pieces.
  • Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and vinegar in a large bowl.
  • Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.
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Tahini Recipes For Salad: Tahini Arugula, Egg, and Charred Asparagus Salad

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This tahini arugula, egg, and charred asparagus salad is the perfect binder for the lemony dressing. Serve with a slice of multigrain bread spread with goat cheese and a dash of cracked black pepper.

 Have This!

  • 4 large eggs in shells
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • 2 tbsp tahini
  • 12 ounces medium asparagus, trimmed
  • 1/4 cup plain whole-milk Greek yogurt
  • 1 tablespoon fresh lemon juice
  • A tablespoon water
  • 1 baby arugula

Do This!

  • Preheat broiler to high.
  • Bring a small saucepan filled with water to a boil.
  • Carefully add eggs; cook 8 minutes. Place eggs in a bowl filled with ice water; let stand 2 minutes. Peel eggs, cut into quarters and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Combine olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, tahini, and asparagus on a baking sheet; spread in a single layer in pan. Broil 3 minutes or until lightly charred. Remove asparagus mixture from pan; cut into 2-inch pieces.
  • Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, yogurt, juice, and a tablespoon water in a medium bowl, stirring with a whisk.
  • Add arugula; toss. Arrange arugula mixture on a platter; top with asparagus mixture and eggs.
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Tahini Recipes For Salad: Tahini Cobb Salad

https://pixabay.com/en/cobb-salad-chicken-cobb-meal-2736125/

 

If you are looking for best tahini recipes for salad dishes, do not look any further as this delicious and yet healthy dish is the answer for your cravings. This Tahini Cobb Salad is both easy to make and prepare.

Tahini Cobb Salad: Have This!

  • 1/3 c. red wine vinegar
  • 1 tbsp. Dijon mustard
  • 2/3 c. olive oil
  • 2 tbsp tahini
  • kosher salt
  • Freshly ground black pepper
  • 1 head romaine lettuce, coarsely chopped
  • 4 hard-boiled eggs, peeled and quartered
  • 12 oz. cooked chicken, diced
  • 8 slices bacon, cooked and crumbled
  • 1 avocado, thinly sliced
  • 4 oz. crumbled blue cheese
  • 5 oz. cherry tomatoes halved
  • 2 tbsp. Chopped chives

Do This!

  • In a jar, shake together vinegar, tahini, mustard, and oil and season with salt and pepper.
  • On a large platter, spread out lettuce, then add rows of hard-boiled egg, chicken, bacon, avocado, blue cheese, and cherry tomatoes.
  • Season with salt and pepper, drizzle with dressing and garnish with chives.
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Lamb Chops with Arugula Chimichurri And Tahini Sauce

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A lamb chop with arugula chimichurri and tahini sauce dish made with peppery arugula, parsley, cumin, and garlic is the perfect marinade and sauce for lamb chops.

Have This!

  • 2 c. arugula
  • 1 c. fresh parsley
  • 1 clove garlic
  • 1/2 c. olive oil
  • red wine vinegar
  • 1 tbsp. ground cumin
  • 12 rib lamb chops
  • 2 tbsp. salt
  • Tahini sauce for serving

Do This!

  • Preheat broiler. Meanwhile, in a food processor, pulse to combine arugula, parsley, and garlic.
  • Transfer to a medium bowl. Add olive oil, vinegar, and cumin and stir until thoroughly combined. Set chimichurri aside.
  • Season lamb chops on both sides with salt, then place in a roasting pan.
  • Broil until medium rare, about 5 to 6 minutes per side.
  • Remove and let rest for 5 minutes. Top with reserved chimichurri before serving.
  • Serve with tahini sauce.
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Grilled Butterflied Leg of Lamb with Piperonata And Tahini Sauce

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With this dish, spice up a leg of lamb with the bold flavors of garlic, fresh rosemary, oregano, and serve it with piperonata.

Have This!

  • 15 large cloves garlic
  • 1/4 c. chopped fresh oregano leaves
  • 1 1/2 tbsp. chopped fresh rosemary leaves
  • 2 dried bay leaves
  • 2 tsp. Kosher salt
  • Grated zest of 1 small orange
  • Grated zest of 1 small lemon
  • 2 tbsp. extra-virgin olive oil
  • 1 butterflied boneless leg of lamb
  • 1/4 tsp. Freshly ground black pepper
  • Tahini sauce for serving

Do This!

  • In a large heavy mortar with pestle, pound garlic, oregano, rosemary, bay leaves, and salt until a paste forms; stir in zests and oil until combined.
  • Season lamb all over with pepper and rub with garlic paste, spreading it evenly into all of the crevices. Place lamb in a large food storage bag; refrigerate at least 8 hours or up to 1 day before grilling.
  • Let lamb sit at room temperature for 1 hour before grilling. Prepare an outdoor gas grill or prepare coals for a charcoal grill for direct grilling over medium-high heat. Brush cooking grates clean; oil grill rack. Insert 2 or 3 long metal skewers horizontally through the lamb for easier turning. Grill lamb, turning as needed, 30 minutes or until an instant-read thermometer inserted in its thickest part registers 135 degrees F for medium-rare.
  • Transfer lamb to a cutting board; let rest 10 minutes. Carve meat across the grain into thin slices and arrange on a serving platter.
  • Serve with piperonata and tahini sauce.
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Asparagus Soup with Turkey, Tahini, And Tomato Tarts

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This asparagus soup with turkey, tahini, and tomato tarts dish its delectable earthiness is parlayed into a sumptuously light soup, made with chicken broth, chopped sweet onion and potato, and purée until smooth.

Have This!

  • 1 can chicken broth
  • 2 tsp. tahini
  • 1 c. coarsely chopped sweet onion
  • 1 small potato
  • 1/2 c. water
  • 1/4 tsp. each salt and pepper
  • 1 bunch asparagus
  • Tarts

Do This!

  • Heat oven to 425°F. Have a baking sheet ready.
  • Bring all ingredients except asparagus to a boil in a medium saucepan. Reduce heat; cover and simmer 10 minutes, or until potato is almost tender.
  • Add asparagus; cook 5 minutes until asparagus and potato are tender. Set aside 10 minutes to cool slightly.
  • Serve with tarts.
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Cherry-and-Port-Glazed Rack of Lamb With Tahini Sauce

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Pique your senses with this cherry-and-port-glazed rack of lamb with tahini sauce recipe with cherry preserves, thyme, port, and sea salt.

Have This!

  • 1 1/2 c. cherry preserves
  • 3/4 c. ruby port
  • 1 clove garlic
  • 4 sprig fresh thyme
  • 1 tbsp. chopped thyme leaves
  • 2 rack lamb
  • Salt
  • Pepper
  • Tahini Sauce

Do This!

  • Preheat oven to 450 degrees F. Line a roasting pan with aluminum foil and set aside. In a small saucepan over medium heat, bring cherry preserves, port, garlic, and thyme sprigs to a boil.
  • Let boil for 2 to 3 minutes, then remove from heat. Reserve one-third sauce for basting and set aside remaining for serving.
  • In a small bowl, combine chopped thyme, 3/4 teaspoon sea salt, and 1 teaspoon freshly ground pepper, and rub over lamb.
  • Set racks upright in the prepared pan by propping them against each other, with meaty sides facing out and bones crisscrossing.
  • Roast lamb for 15 minutes. Continue to roast lamb, basting with reserved cherry-port sauce every 5 minutes, until meat reaches desired doneness — an additional 10 minutes for rare, 15 for medium-rare, 20 for medium. Allow lamb to rest for 15 to 20 minutes
  • . Carve between ribs and serve with tahini sauce.