Green Tahini Sauce

I'm not normally a fan of Tahini, but this was fairly interesting.

Be careful, it looks quite runny even when it isn't - I thought my Tahini in itself was liquid enough, so I didn't add any water - it went quite dry actually. I added 120 ml water and thought it was too runny, but by the time I was ready to use it it looked quite solid again.

I used the required 1/2 teaspoon salt but slightly less than 80 ml lemon. It seemed to be ok as sauce, but in combination with the fish DB thought it was slightly too salty and could have used more lemon instead.

And use plenty of parsley in the sauce, it's really worth it!

I made this sauce to use it for the Pan-fried Sea Bream with Green Tahini and Pomegranate Seeds - looks beautiful!