Thomasina Miers’ roast aubergine salad with chickpeas and green tahini sauce | The Simple Fix

A hearty Middle Eastern salad of roast aubergines, summer herbs, tomatoes and chickpeas, all smothered in a green tahini sauce

I feel a real affinity with tahini that goes beyond my love of Middle-Eastern food. For centuries, Mexicans have cooked sauces enriched with ground nuts (and other ingredients) to add flavour and protein to simple combinations of vegetables, tortillas, beans and chillies. At Wahaca, we often have a cashew-nut mole on the menu, and it is not unlike this green tahini dressing, enlivening food with its vivid green colour and intriguing taste. For me, seeing parallels in recipes from across the world is endlessly fascinating.

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