Drizzle this sauce on top of almost anything - falafel, salads (iceberg wedges work particularly well), roasted veg, fish or meat, or use it as a dip with crudité. There's no cooking involved, just chop and blend, and you can use any herbs you have left lying around in the fridge - coriander, mint, chives all work well. It'll keep for up to 5 days in an airtight container in the fridge.
| 150g | tahini |
| 2 tbsp | Ottolenghi green shatta |
| 25g | parsley, roughly chopped |
| 15g | dill, roughly chopped |
| 1 | garlic clove, roughly chopped |
| 45ml | lime juice |
| fine sea salt |
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