Tahini & Lemon Dressing

I’ve been making this dressing on the regular lately, I use it as a creamy moreish dressing for salads & drizzled over roasted veggies like butternut squash or cauliflower. It’s super easy to make, you just need a blender to blitz it all together.

Makes 100ml of dressing

Ingredients:

• 2 lemons, juiced

• 4 tbsp water

• 2 tbsp tahini

• 4 tbsp olive oil

• 3 garlic cloves, peeled

• A handful of chopped parsley (A handful of mint is also good to add here)

• Salt & ground black pepper, to taste

Method:

1. Add all of the ingredients to the blender and blitz for a couple of minutes until smooth.

2. Pour and serve over your dish of choice.

Keeps in the fridge, covered for about 4 days.

Lemon & Poppy Seed Scones

Some zingy scones for the weekend. They are made with spelt flour which is lower in gluten than wheat & many find easier to digest. They are sweetened with maple syrup instead of the usual white sugar so will keep you blood sugar levels on a more even keel. The poppy seeds provide a pleasing crunchy texture to offset your chosen creamy or sweet fillings. I chose homemade raspberry jam & a thick natural greek yoghurt for mine.

Serves 6

Ingredients:

• 350 spelt flour
• 2 tsp baking powder
• 1 tsp bread soda
• 100g butter, cut into cubes
• 3 tbsp maple syrup
• 175ml almond mik
• 1/2 lemon, juiced
• 1 egg, beaten to glaze

Method:

1. Preheat oven to 160ºC/325ºF/Gas 3. Line a flat baking tray with a sheet of baking paper.

2. Place the flour, baking powder, bread soda and salt into a large bowl. Add the butter and begin to rub it in to the flour until the mixture resembles coarse breadcrumbs. Add the lemon zest and poppy seeds stir to distribute evenly.

3. In a separate bowl whisk together the milk and lemon juice and maple syrup. Make a well in the centre of the dry ingredients and pour in the wet mix, bring together to form a dough. Shape the dough into a round and roll out on a lightly floured board. Use a round cutter to cut out as many scones as you can, then bring the dough together and roll out again. Repeating the process until you have used all of the dough.

4. Place the cut scones onto your prepared baking tray. Brush the top of the scones with the beaten egg, this will give them a nice golden colour. Transfer to the oven and bake for about 12 minutes or until golden and cooked through. Leave to cool on a wire rack before serving with your favourite toppings such as butter, jam, cream, fruit or yoghurt.