Naual Hansen

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Tahini is obtained by finely mashing raw  (or sometimes toasted) sesame seeds. It is completely natural ingredient.
It is commonly used in mediteranian cuisine in a form of dressing, addition to flavourful sauces, baked dishes, or addition to oriental sweets. It’s smooth, silky, rich consistency and slight earthy taste goes perfectly along with cooked, fried or fresh ingredients.

This is a refreshing light salad that can stay in refrigerator for more hours if it’s not stirred. It can be consumed as an raw main course, or as a side dish to a crispy fried potatoes, grilled aubergines, grilled zucchinis or cauliflower. Goes perfectly along with vegan potato moussaka, fried smoked tofu and vegan lasagne.

Separate salad layers prevent from it’s transformation into a mushy, liquidy mass. Once stirred – it should be consumed, therefore stir it just before eating time.
Tahini, homemade or store-bought, is highly rich in magnesium and calcium, it contains  healthy unsaturated fats that are beneficial for overall human health. Implanting it in regular consumption can be highly beneficial on a long term basis.




For the tahini dressing:
  • 4 tbsp. of raw tahini;
  • 1/2 of large lemon;
  • 1/3 tsp. of salt;
  • 1 large clove of garlic, finely chopped;
  • 7 tbsp. of water.

Salad ingredients:

  • 200 gr of fresh green paprika;
  • 100 gr of raw onion;
  • 360 gr of fresh tomatoes;
  • 150 gr of cucumber;
  •  (a large glass bowl).
  • A bit of olive oil for drizzling (optional);
  • some cumminn or/and chilli flakes to sprinkle on top;
  • 1 small green chopped onion to sprinkle on top.

Preparation time

10-20 min.

Cooking time




Instructions for the tahini sauce:
1. Blend together tahini, water, salt and lemon juice.
2. Add chopped garlic and stir. Set aside.
Instruction for vegetables:
1. Chopp separately all sorts of vegetables into fine small pieces using a sharp knife. Do not mix them. Set aside.
Assembling the salad:
1. Layer chopped paprika on the bottom of the glass bowl, even it out.
2. Put chopped red onions on top of paprika, even it out too.
3. Do the same with chopped fresh tomatoes, repeat the same with chopped cucumbers.
4. Even out top of salad, then cover it generously with tahini dressing.
5. Garnish with fresh chopped parsley, chopped green onions, drizzle with some olive oil and sprinkle with some chilli flakes.
5. Cool it down in refrigerator, or consume immediately. Mix salad with a spoon just before serving. Do not mix before serving time. Keep it cold in refrigerator until serving moment.

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