Moroccan Burritos With Tahini Herb Sauce Food

TAHINI HERB DRIZZLE

Steps:

• In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.

SPINACH WITH TAHINI SAUCE

Steps:

• Mix 1 tablespoon tahini, 2 teaspoons low-sodium soy sauce and 1 teaspoon each rice vinegar, sugar and water until smooth. Cook 1 pound spinach (not baby) in salted water until tender, 1 to 2 minutes. Plunge into a bowl of ice water, drain and squeeze dry. Toss with 1 teaspoon sesame oil and season with salt. Drizzle with the tahini sauce and toasted sesame seeds.

MOROCCAN HALIBUT AND CARROTS

Steps:

• Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne. Melt 1 tablespoon butter in heavy medium skillet over mediumhigh heat. Add fish. Sauté until brown and just opaque in center, 4 to 5 minutes per side. Transfer fish to plates. Remove skillet from heat and wipe out. Add remaining 1 tablespoon butter, carrots, lemon juice, and lemon peel. Sprinkle with salt, pepper, and remaining cinnamon and cayenne. Toss to blend. Cover and cook over medium-low heat until carrots are just tender, about 5 minutes. Mix in mint. Mound carrots on fish and serve. 30-minute dinner

MOROCCAN ROASTED VEG WITH TAHINI DRESSING

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread the vegetables out on a baking tray. Drizzle over the oil and harissa, season and toss well. Roast for 30 mins or until cooked and beginning to caramelise.
• Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing. Stir in half the mint.
• Sprinkle the veg with the remaining mint and serve with the dressing, couscous and warm pitta bread.