Tahini Turmeric Dressing

Tahini Turmeric Dressing is bright, vibrant and full of flavour. Better yet it can be paired with almost anything from roasted veggies, salad, meat to potatoes or rice. It’s a supper saviour.

Tahini Turmeric Dressing

Since I am still avoiding sugar in the run up to the end of my pregnancy I wanted to use the opportunity to write about one of my most basic savoury kitchen staples and it’s this Tahini Turmeric Dressing. It’s such a life saver as I always have the ingredients to make it on hand and it can transform absolutely any supper to something ultra special and flavourful.

Tahini Turmeric Dressing

My meal prepping has gone a little bit by the wayside these past few weeks since I have just about enough energy to make a bit of toast. I really appreciate myself though when I make time to whip up a dressing on a Sunday which can be utilised the whole of the next week. Last weekend I whisked up my favourite Tahini Turmeric Dressing (yay me!) which really should provide no congratulations whatsoever as it was completed in under five minutes. However, I had to reach up high into the cupboards to find my elusive tahini, wrestle with a tin of coconut milk, pull out the blender, find a suitable jar to store the dressing in and wash up the blender. Really it was more like ten minutes. So quite strenuous for this very pregnant lady.

Tahini Turmeric Dressing

I was so glad I found the time to do it though as I’ve been reaping the rewards of making the Tahini Turmeric Dressing all week. The first thing I made with it was the Roast Cauliflower Salad recipe I’m sharing with you over the weekend which is my favourite way to eat it. However, I didn’t stop there. It’s fabulous drizzled over lamb chops, in lieu of mayonnaise in a potato salad and even stirred into a full bowl of finely diced cucumber to serve with roast chicken. It’s so easy and useful, especially if you are obsessed with tahini, like me, enjoy the colour and the idea of the health benefits that turmeric provides, like me, and love the zesty punch of the lemon. just. like. me.

Tahini Turmeric Dressing

The way I’ve made the dressing here in this recipe whisks up nice and thick so is ideal for a drizzle dressing for robust veggies, carbs and meat. However, if you want to dress it over salad leaves but are worried about it weighing the leaves down, or fancy a bit of a lighter effect then just whisk in more coconut milk. When the dressing is allowed to rest for a day or more in the fridge it thickens up so feel free to whisk in a bit more coconut milk at that stage too. If you are serving it straightaway then I love it as it is.

Tahini Turmeric Dressing

Tahini Turmeric Dressing is bright, vibrant and full of flavour. Better yet it can be paired with almost anything from roasted veggies, salad, meat to potatoes or rice. It’s a supper saviour.
Prep Time5 mins
Total Time5 mins
Course: Condiment
Cuisine: British
Servings: 300 ml
Calories: 5kcal


  • 150 g tahini
  • 125 ml coconut milk
  • 3 tablespoons olive oil
  • juice 1 lemon
  • 2 teaspoons turmeric
  • ½ teaspoon sea salt


  • Pour all the above ingredients into a blender, food mixer and blend/whisk together until smooth. Or add into a medium sized bowl and use a hand whisk.
  • Use straightaway or store for up to a week in the fridge.


Calories: 5kcal | Sodium: 4mg | Potassium: 3mg | Calcium: 1mg


To blend the Tahini Turmeric Dressing I used my trusty Vitamix® Pro750 Food Blender, Copper UK Model. It’s one of my most favourite kitchen appliances and I use it almost daily. This blender is amazing as it produces the smoothest smoothies, most cohesive sauces and fantastic soups. I have been using it most frequently at the moment for making my iced matcha lattes and of course this dressing and I now could not be without it. Okay, it isn’t cheap but if you have the budget for it and you are looking to be really spoilt then I really recommend it. Plus I love the colour!!

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If you like this recipe then you may like…

Roast Cauliflower Salad with Tahini Turmeric Dressing

Roasted Cauliflower Salad with Tahini Turmeric Dressing

Roasted Peppers Preserved with Garlic and Chilli

Roasted Peppers preserved with Garlic and Chilli
Now that we have had a couple of days of sunshine in a row it is tempting to start thinking about summer flavours. If you haven’t already had a barbecue then I’m sure you’ll find one will be on the horizon shortly. We’ll have to clean the rust off our garden furniture and brush up on our salad dressing skills to lead the charge into the warmer months of our temperamental British summertime.

Spending all day in the kitchen when the weather outside is so inviting requires dedication so it helps to have a few storecupboard ingredients on hand to speed up everyday cooking. I have my usual armoury of bacon salt always within reach but at the moment I am using these roasted peppers preserved with garlic and chilli to add an alternative background note to most things I am sending out of my kitchen.



Grilled Peppers

I always find peppers from the supermarket more expensive than you expect, but I am so lucky that I live near Green Lanes with its abundance of Turkish grocers where magnificent shiny peppers are ten a penny. All that is required is a few lazy bank holiday hours grilling, peeling and canning these slippery little fellows and you will reap the benefit for weeks afterwards. I have been using them either as a main salad ingredient but also chopped up very fine and used as a base for a dressing with a dash of lemon and olive oil. You can whizz a couple up in the blender and streak gloriously though a dull houmous or use as a condiment, adding a shimmering tablespoon to pep up tomato sauces.

You can eat these straightaway but they will have a sharpness due to the vinegar. I rather like this effect as in small amounts it will happily balance out a salad. However, over a few weeks the vinegar will mellow slightly meaning that as you finish off one jar after another the flavour will evolve and so will your uses for this staple summer ingredient.

Roasted Peppers preserved with Garlic and Chilli | Stroud Green Larder

Roasted Peppers Preserved with Garlic and Chilli
Makes about 3 jars of 500g
Adapted from Liana Krissoff’s Canning For A New Generation

2 kg mixed yellow and red peppers, about 10
250ml lemon juice, about 6-7
500ml white wine vinegar
250ml extra virgin olive oil
2 cloves garlic, finely chopped
½ red chilli, sliced into rings
2 tsp sea salt
1 tsp dried oregano
½ tsp paprika

  1. Quarter the peppers lengthways and remove the seeds. Place on a grill under a high heat and grill in batches, skin side up, until the skin has completely blackened.
  2. Remove the peppers from the grill and immediately place in a plastic food bag or a bowl covered with cling film. After about 10 minutes the peppers will have cooled and the skin softened so the skin is easy to peel off. Peel off the skin, do not wash the peppers. Place the peppers in a large bowl and set aside.
  3. Pour the lemon juice, vinegar and olive oil into a large saucepan along with the rest of the ingredients. Bring until just under a boil, then remove from the heat.
  4. Prepare a hot waterbath by placing a trivet on the bottom of a large preserving pan. Fill the pan with water and bring to a heavy rolling boil. The water needs to be enough to cover the jars you are using by 1 inch. Once the water reaches 80°C it is ready. Place the preserving jars you are using in the waterbath for 5-10 minutes to sterilise. You can sterilise the lids by putting them in a smaller saucepan with some of the water siphoned off from the waterbath.
  5. Remove the jars from the waterbath with a jar lifter.
  6. Stuff the peppers into the hot jars and then top up with the hot lemon, vinegar and oil mixture leaving ½ inch headroom at the top. Make sure each jar has plenty of garlic and chilli. De-bubble the jars by jostling the contents with a chopstick. Screw the lids on, then unscrew by a smidge so there is room for the air to escape.
  7. Carefully place the jars in the waterbath, making sure the water still covers the jars by 1 inch. Place the lid on the bubbling waterbath and leave for 15 minutes.
  8. Remove the jars carefully from the waterbath and leave to cool overnight without disturbing.
  9. The next day check that the jars have sealed correctly by making sure the lids haven’t popped up, or if using jars with rubber seals make sure the rubber seal doesn’t slide around. If any of the jars haven’t sealed correctly then put in the fridge and eat within 3 days.
  10. If the jars have sealed then leave in a cool place for storage, then open and eat at your leisure.

Roasted Peppers Preserved With Garlic and Chilli | Stroud Green Larder


Goi Ga (Vietnamese Chicken Salad)

Goi Ga (Vietnamese Chicken Salad)

There are some days when nothing goes right. More often than not these days are one off instances where you can wake up the next day, brush yourself off and start anew. This week that did not happen. I am having an unprecedented run of bad luck days. Recipes haven’t worked, food has been burnt and binned and photos have looked plain bad. Never mind the time that I turned my back for one minute and my darling cat jumped on the table, upending a huge bowl of salad and garlicky dressing all over the carpet. Bless.

Food and I are in a funk. This isn’t particularly helpful if you trying to document your kitchen adventures. Here everybody, here’s a picture of my bin overflowing with half baked quinoa gluten-free biscuits soldered onto greaseproof paper. (Don’t worry, that recipe will come good one day, quinoa and I just need a time out at the moment).

There really was only one way to lift me out of the doldrums and put me back on top, by treating myself to a tried and tested recipe. A salad which I know will set me on the right course again.

This salad has known many incarnations in my life. It reminds me of our trip to Vietnam a couple of years ago where every restaurant had their own version, we even spent a brilliant day in Hoi An learning exactly how it’s supposed to be made at the Redbridge Cookery School which I cannot recommend enough the next time you are popping by Hoi An. Regularly I’m sure.

The salad also reminds me of the time I was suffering from a broken foot, I was woefully unable to stand or place any weight on the severely bandaged appendage and a wonderful friend schlepped up from Clapham laden with the ingredients to make her own version of it for me.

It has also been the feature of recent hazy nights out on the Kingsland Road, dropping into one of the Vietnamese cafés for a cheap plate of zingy salad and a bowl of rice noodles to soak up the alcohol.

Safe to say, this salad holds a special place in my heart. It also doesn’t mind if you muck around with some of the ingredients as you can substitute in whatever you have to hand, a bit of pak choi, some sugar snap peas or red peppers. You can swap the chicken for duck or beef or just plain leave it out. I would normally add a few dry roasted peanuts crushed up on top but I didn’t have any on stand by today, but do add some in if you like.

Now, I’m not really one for kitchen gadgets but there is one that I picked up from Lakeland which has slowly become invaluable and makes a bit of an appearance today. A julienne vegetable peeler. Sounds a bit fancy but it is whipped out if I want to make a quick coleslaw or grate some carrots or courgettes. If I use a normal grater I often find the vegetables turn to pulp. This is quick to use, quick to wash and only about £3. So I use it here to juilienne the carrots and the mooli but if you can’t get hold of one then you can just grate them.

Vietnamese chicken salad


Goi Ga (Vietnamese Chicken Salad)

4 chicken thighs with skins
2 tsp 5-spice powder
2 tsp olive oil
1 onion, sliced
½ small mooli, julienned
2 carrots, peeled and julienned
3 leaves of chinese leaf, cut into very fine strips
2 handfuls of beansprouts
2 tbsp coriander leaves, roughly chopped
2 tbsp mint leaves, roughly chopped
1 tbsp chopped dry roasted peanuts

for the dressing
2 tbsp lime juice
2 tbsp caster sugar
2 garlic cloves, crushed
2 tsp fish sauce
½ red chilli, seeds removed and diced

  1. Coat the chicken thighs with the 5-spice powder and the olive oil and roast on a roasting tray in a pre-heated oven at 180°C.
  2. Put the onion in a small saucepan and cook on a low heat for 15 mins until crispy and caramelized, set aside.
  3. Mix together the mooli, carrots, chinese leaf, beansprouts and herbs in a large bowl and set aside.
  4. When ready, remove the chicken from the oven and leave for about 5 minutes until cool enough to handle.
  5. Meanwhile you can make the dressing. Just add all the ingredients together and give a good stir. Set aside whilst you finish off the salad.
  6. Tear the meat and the skin off the chicken into chunks and tip into a bowl, pour over the sticky bits from the roasting tray and mix it all up which will add a bit of juiciness to the salad. Then mix all the chicken into the salad ingredients until the meat is evenly dispersed and pour over the dressing. Serve with the crispy onion and the peanuts scattered over the top.