I used pea leaves, pea flowers and pea shoots here, almost the very last off my dyeing sugar snap pea plants! Making tahini by hand is a lot of work but so good. The roasted beets are a bit oily, I reduced the oil in the dressing to compensate if you are using this tahini dressing for something else add a bit more oil.
4 Beets peeled, chopped into bite sized pieces
2 Tbs olive oil
A big pinch sea salt
2 cups Pea leaves
1 Recipe tahini dressing(below)
Method: Preheat the oven to 375F. Peel and chop the beets, toss with olive oil and salt, spread on a cookie sheet and roast in the over for 1 hour turning half way through. Set aside to cool before tossing with dressing and pea leaves. Serve chilled or at room temp.
2 Tbs Raw sesame seeds
¼ Cup Water
Juice of ½ a Lemon
1 tsp Dijon mustard
1 Tbs Oilve oil
Tabasco, sea salt and freshly ground black pepper to taste
Method: Grind the sesame seeds in a mortar and pestle until they look as close to sesame seed butter(tahini) as possible. Heat a small sauce pan over low heat, add in the ground sesame seeds and water, whisk to combine, simmer until cooked through, about 5 minuets, then remove from the heat, once cooled whisk in remaining ingredients.