1. Mix all ingredients 2. The mixture should be the consistancy of a creamy salad dressing Add more water if necessary 3. Use as a sauce for falafel sandwich.

an integral part of my breakfast, while other ingredients such as halloumi, nuts or crispy prosciutto add texture. A fresh lemon and tahini dressing works to really bring this salad to life.

Usually added to soups and stews, it's equally delicious tossed through a salad for added texture and flavour. I love the way it soaks up the dressing. First, however, toss your vegetables in a ...

Wellness coach and recipe developer Miriam Hahn brings us a falafel recipe and a salad recipe ... can be prewashed so they are ready to go. It's best to chop the cucumber and tomato no more than 2 ...

Several years ago, Post Food and dining editor Joe Yonan featured a lentil soup recipe championed ... in place of the tahini. Serves 4 (makes 8 cups of salad; ½ cup dressing) Nutrition per ...

Lentils: I used green lentils, and I used jarred ones. All I needed to do was rinse and drain them and they were ready to go!

This is a gutsy salad, with romaine wedges, big, chunky croutons loaded with parsley and cheese, and a tahini dressing that kicks old-school Caesar to the curb. The amount of olive oil and cheese ...

Make the tahini dressing ... jar at room temperature for up to 4 weeks. Assemble the salad: Toss lettuce and vegetables with enough dressing to lightly coat. Transfer to a platter and top ...

This undisputed salad classic embodies four pillars of flavor: salt, fat, umami and acid. Christopher Testani for The New York Times Traditional recipes for the dressing call for egg yolks and a ...

Serve this antipasti orzo salad as a main course or on a party table – it’s a great crowd pleaser and fridge clearer. The dressing is made from the oil from the jarred vegetables, and you can ...

As late summer slips into early fall, New England farmers markets offer a chance to coax the best flavors from peak-season ...