Toasted Sesame & Tahini Dressing with Lemon

Ingredients

• 1 tsp (2 g) sesame seeds
• 1 tsp (2 g) coriander seed
• 2 tbsp (30 g) tahini
• 1 (3 g) garlic clove
• 1 tbsp (15 ml) lemon juice
• 2 tbsp (30 ml) cold water
• 1 tsp (2 g) lemon zest
• 1 tsp (5 ml) extra-virgin olive oil
• 1 tsp (2 g) sumac

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Method

1. Toast the sesame seeds and coriander seed in a dry pan 90 seconds, until they color and pop, then grind them coarse.
2. Grate the garlic into the lemon juice and leave it 10 minutes to mellow, then beat it into the tahini; it seizes stiff, as it should.
3. Add the cold water a spoonful at a time, beating, until pale and pourable, then loosen with the lemon zest and extra-virgin olive oil.
4. Scatter the warm ground seeds over the cool sauce at the end and sift the sumac after. Four days cold; it stiffens, so beat in water. Over roast cauliflower, grilled chicken or shredded cabbage.