How to make Palestinian tahini salad

Tahini salad demonstrates one of the key principles of Palestinian cuisine: simplicity almost always wins.

It is, in our opinion, the most delicious oxymoron of a dish which, despite its lightness, freshness and incredible taste, can be eaten with bread as a meal on its own.

Each ingredient is, in its own right, a simple staple of the pantry. But tie them all together with mint, citrus, and tahini and the result is a moreish dish which makes the palette water.

It will leave you going in for bite after bite until, sadly, you have to scoop up the last drop of dressing with a chunk of bread.

By Marah Abu-Dieyeh and In'aam Shaheen, Middle East Eye

Serves: 4-5

Preparation: 15 mins 

Ingredients

2 diced tomatoes
2 diced cucumbers
1 handful of parsley or mint
3 minced garlic cloves
3-6 tbsps tahini, depending on taste
3-4 tbsps of lemon juice
olive oil
salt to taste
1 green chilli pepper (optional)

Method

1. Toss together all the chopped vegetables (including the chilli pepper if you decide to add it), herbs and minced garlic into a salad bowl.

2. In a separate bowl, mix together the tahini dressing, using the tahini, 2 tbsps of olive oil and 3-4 tbsps of lemon juice.

3. Once well mixed, pour the tahini dressing over the first salad bowl and combine thoroughly.

4. Serve with olive oil drizzled over the salad.

5. Serve and enjoy with warm pitta bread.

Marah and In'aam are a mother and daughter of Palestinian origin who have a passion for cooking and telling stories. You can follow Marah and In'aam on their Instagram account @bateekh.w.jebneh