Tahini Yogurt - Tahini Recipe

August 9, 2017 by tahini

What you need:

3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
1/2 teaspoon kosher salt
2 cups cooked quinoa
1 cup cooked French lentils
1/2 cup coarsely chopped fresh dill
1 tablespoon finely chopped fresh oregano
1/2 cup plain Greek yogurt
1/4 cup fresh lemon juice
3 tablespoons tahini
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1 large fennel bulb, trimmed, sliced lengthwise into 1/4″ planks, fronds reserved for serving
1 pint cherry tomatoes
12 scallions, roots trimmed (about 2 bunches)
Olive oil (for brushing)
1 teaspoon kosher salt, divided, plus more
3/4 teaspoon freshly ground black pepper, divided, plus more
1/2 pound Halloumi cheese, sliced into 1/4″ planks (optional)
1 pound flank or skirt steak
1/2 teaspoon ground cumin

Procedure:

First make the quinoa salad. Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.
Then, for the salad’s dressing, make the tahini yogurt dressing. Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.
Lastly, work on your grilled steak and vegetables. Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until tender and charred in spots, 10–15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.
Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper. Grill until medium-rare, 5–7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yogurt dressing alongside.

There you go, a lovely menu for your guests. Serve them with these, and I’m sure they’ll keep coming back for more.

Recipe Name

Tahini Yogurt Dressing for Quinoa Salad paired with Grilled Steak and Vegetable

Author Name

Tahini Recipe

Published On

2017-08-09

Preparation Time

15M

Cook Time

45M

Procedure

First make the quinoa salad. Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside. Then, for the salad's dressing, make the tahini yogurt dressing. Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside. Lastly, work on your grilled steak and vegetables. Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until tender and charred in spots, 10–15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side. Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper. Grill until medium-rare, 5–7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain. Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yogurt dressing alongside.

Ingredient

3 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon honey, 1/2 teaspoon kosher salt, 2 cups cooked quinoa, 1 cup cooked French lentils, 1/2 cup coarsely chopped fresh dill, 1 tablespoon finely chopped fresh oregano, 1/2 cup plain Greek yogurt, 1/4 cup fresh lemon juice, 3 tablespoons tahini, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon kosher salt, 1 large fennel bulb, trimmed, sliced lengthwise into 1/4" planks, fronds reserved for serving, 1 pint cherry tomatoes, 12 scallions, roots trimmed (about 2 bunches), Olive oil (for brushing), 1 teaspoon kosher salt, divided, plus more, 3/4 teaspoon freshly ground black pepper, divided, plus more, 1/2 pound Halloumi cheese, sliced into 1/4" planks (optional), 1 pound flank or skirt steak, 1/2 teaspoon ground cumin

Total Time