Tahina Parsley Salad Recipes

Steps:

• Slice zucchini into thin rounds with a knife or mandoline.
• Whisk together olive oil, lemon juice and tahini, adding water as needed to thin to a pourable consistency.
• Toss the zucchini slices with the dressing, and season with salt and pepper.
• Garnish: Parsley.

Steps:

• Preheat oven to 400°F. Place beets on sheet of foil. Drizzle beets with olive oil, sprinkle with salt and pepper, and seal foil tightly. Roast beets until tender, about 50 minutes. Cool and peel beets. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Cut beets into 1/4-inch cubes. Whisk yogurt, 2 tablespoons lemon juice, tahini, and 2 tablespoons water in medium bowl. Add beets and fold to coat. Season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• Place cucumber, parsley, green onions, 2 tablespoons extra-virgin olive oil, and remaining 2 tablespoons lemon juice in medium bowl; toss to coat. Season with salt and pepper.
• Preheat barbecue (medium-high heat). Divide tuna cubes among 6 metal skewers. Brush tuna with olive oil. Sprinkle with salt and pepper, then oregano. Grill tuna until charred on all sides but still pink in centers, about 1 minute per side. Grill pita breads until warmed and charred, about 1 minute per side.
• Place 1 pita bread on each of 6 plates. Spoon parsley salad atop pita. Place 1 tuna skewer atop each. Spoon beet tahini over. Garnish with onion rings and lemon wedges and serve.

Steps:

• Add tahina in a bowl.
• Add lemon juice to bowl and stir well. Add in the water Mix till incoperated.
• Add salt,garlic and chili.
• Add parsley.
• Serve with fish, grilled meat, rice dishes and falafals.