- 200 g Labneh
- 1 tbsp Tahini
- 1 Lemon (juiced)
- 1 tbsp Lemon zest
- ½ clove garlic (crushed) - optional
- Sea salt flakes
- 1 tbsp Olive oil
- herbs (finely chopped) - optional
In a bowl
- Stir all ingredients to combine.
This recipe is a variation of Chef Gary Mehigan's Yogurt dressing which my daughter Anna learned from Masterchef Australia. Ever since we discovered this sauce, Mayonnaise was banished from our home. We didn't use mayo much (only in a few sauces), but now this recipe replaces that unhealthy condiment completely.
You can create many variations of this sauce with various herbs to serve with different meat dishes and potato dishes.