Make the yoghurt tahini sauce. (Store in an airtight container in the fridge)
Ingredients
- 1/4 cup greek yoghurt
- 2 Tbsp tahini
- 1 lemon (juice)
- 1 garlic clove (crushed)
Method
- In a medium bowl add yogurt, tahini, lemon juice and garlic; mix well until smooth and creamy.
Make the mustard seed vinaigrette. (Store in an airtight jar in the fridge)
Ingredients
- 3 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 1 tsp honey
- 2 tsp wholegrain mustard
- Salt and pepper
Method
- Add all of the ingredients into a glass jar and shake well to combine.