This silky smooth mayonnaise is made with only tahini, olive oil, garlic, a drizzle of vinegar and a splash of water which are whipped into creamy, slightly spicy deliciousness. It is really healthy too – tahini is simply a paste made out of ground sesame seeds, which are one of the best and purest sources of calcium. This mayo is extremely addicting and you’ll want to put it on everything – dip your fries in it, smear it on sandwiches and dollop it onto burgers!
Today I roasted some sweet potatoes and fennel and fried up sunny side eggs and served it all together with a good dollop of this garlicky tahini mayo… I was alternating dipping my veggies into the runny egg yolk and the tahini mayonnaise and musing about how great a simple meal can be. Total bliss!
- 1 large sweet potato, washed, cut into chunks with skin on
- 1/2 large or 1 small bulb of fennel, sliced into 1 cm thick slices
- 2 tbsp of olive oil
- salt and pepper to taste
- 2 tbsp of tahini
- 2 tsp of apple cider vinegar or lemon juice
- 1 tsp of olive oil
- 1 clove of garlic, minced
- 4 tbsp of filtered cold water
- pinch of salt and pepper
- Turn your oven on the fan air function to 240 degrees Celcius/ 460 degrees Fahrenheit.
- Line your baking sheet with parchment paper. Lay the vegetables onto the baking sheet in an even layer - they should not be crowded, otherwise the vegetables don't fry to crispiness. Sprinkle the vegetables with some salt and pepper and drizzle some olive oil on top and give it a mix with your hands. Put in the oven to bake with the fan on for 30-40 minutes.
- In a small bowl, combine the tahini, the minced garlic, the olive oil, the vinegar, the water and the salt and the pepper. With a hand whisk, beat the mixture until everything is well combined and has a creamy consistency. This should take less than a minute.
- Serve the roasted vegetables just with the Tahini Mayo or you can serve it with a fried egg/fried tofu and a large side salad.