Veggies & Dip Recipe
Heirloom vegetables, olive oil, Maldon sea salt, herbed tahini
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Frequently paired with
The best thing to pair and share with VEGGIES & DIP
Ingredients
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Vegetables
Seasoning & Finishing
Herbed Tahini Dip
Method
Vegetables
Prepare vegetables: peel and trim carrots; scrub beets. Cut fennel into quarters, halve radishes, cut cucumber into 4-inch batons, and leave cherry tomatoes whole. Aim for similar bite-size pieces for easy dipping.
Roast root vegetables (carrots and beets) for depth of flavor: preheat oven to 400°F (200°C). Toss carrots and beets with 1 tbsp olive oil, 1/4 tsp flaky sea salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 20–30 minutes, turning once, until tender and lightly caramelized (beets may take a bit longer). Remove and let cool to warm or room temperature.
For fennel and radishes: toss fennel quarters and halved radishes with 1 tbsp olive oil and a pinch of salt. Spread on a separate sheet and roast at 400°F (200°C) for 12–15 minutes until edges soften and lightly browned. Alternatively, serve raw if you prefer a crisper texture.
Cucumbers and cherry tomatoes are served raw: arrange cucumber batons and cherry tomatoes on the serving platter.
Assemble vegetables on a platter: arrange roasted carrots, beets, fennel (roasted or raw), radishes, cucumber batons and cherry tomatoes in groups for a colorful display. Drizzle remaining 1 tbsp olive oil over the arranged vegetables and sprinkle remaining 3/4 tsp Maldon sea salt flakes more heavily where desired. Finish with a light grind of black pepper and scatter parsley leaves for garnish. Serve lemon wedges alongside.
Herbed Tahini Dip
Combine base
In a medium bowl, whisk 1 cup well-stirred tahini with 2 tbsp fresh lemon juice until smooth and slightly thick. The tahini will seize; continue whisking.
Add herbs & spices
Stir in 1 clove minced garlic, 1 tbsp chopped dill, 1 tbsp chopped parsley, 1 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust lemon, salt or water to reach desired balance and texture.
Finish and garnish
Transfer dip to a serving bowl. Drizzle a little olive oil on top, sprinkle 1/4 tsp smoked paprika (optional) and a pinch of flaky sea salt. Chill briefly if you prefer it cold; the dip can be served at room temperature as well.