serves
2
prep
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
difficulty
Easy
level
Ingredients
Dressing
- 3 tbsp tahini
- 1 lemon , juiced
- 1 tbsp icing sugar
- 1 vanilla bean pod
To serve
- 2 punnets berries (strawberries, blueberries, blackberries or raspberries)
- 1 Valencia orange, skin and pith removed and flesh cut into wedges.
- Fresh mint
Instructions
- Add tahini to a bowl, and add the juice of one lemon. Whisk together until it comes back together, then add the icing sugar and whisk into paste. Gradually add some water to turn it into a pouring consistency.
- Cut the vanilla bean pod in half and remove the seeds. Add to the tahini dressing and stir through.
- Add fruit into a bowl and toss gently.
- Pour ¾ of the tahini dressing into a serving bowl, add the fruit on top and drizzle the remaining dressing on top. Add sprigs of mint for garnish. Alternatively, divide among two individual serving bowls.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
