Tahini de Haddar — Reseña de Iszy (30 may 2025)

Tahini seems like a pantry staple for many people now! I've gone a few years without using it, but I finally found a need for it with this delicious sesame mayo for a smashed potato and cucumber salad. This sesame paste is nutty and slightly bitter. Now that I have this and chickpeas, I'd be interested in trying to make my own hummus! Tahini is also great as a base for many dressings.

Here's the recipe for the potato salad: https://www.instagram.com/reel/DJ_k6zZM3Mj/?igsh=MTl3ODJrdG92OWRjNQ==

For the Salad:
1kg baby potatoes
2 tbsp olive oil
4 spring onions
1 cucumber
15g coriander (cilantro)
1 tbsp black sesame seeds
2 tbsp crispy chilli oil

For the Dressing:
2 tbsp tahini
1 tbsp toasted sesame oil
1 tbsp white miso
100g vegan mayo
1 lime
3 tbsp water

1. Boil & Smash – Simmer potatoes until tender, steam dry, then gently smash and roast or air fry until crisp.
2. Mix the Dressing – Whisk tahini, miso, sesame oil, lime, mayo, and water until smooth and creamy.
3. Prep the Salad – Scoop cucumber seeds, chop into half moons, slice spring onions, and pick coriander leaves.
4. Assemble & Finish – Toss crispy potatoes with salad veg and sesame mayo, then top with sesame seeds and a big spicy drizzle of chilli oil.

#tahini #sesame #mediterranean #middleeastern #dressing #potatosalad #cucumber #vegancooking #veganrecipes #vpantry