Summer Squash with Tahini Sauce

  • Summer Squash with Tahini Sauce

Summer Squash with Tahini Sauce


Photo:  Cameron Burnell "The Dominion Post"

(serves 4-6)

I prefer this dish warm but it does still taste really good cold. Either way serve with lamb or other vegetable dishes. If possible use a mix of yellow and green squash. And if you prefer by all means purchase pre ground spices.

Mint leaves go brown if chopped, but will stay green if sliced.


75ml (5 tbsp) olive oil

600g (6-10) scallopini or zucchini (cut in

to chunky pieces suitable for fork food)

5ml (1 tsp) lemon juice

1/2 tsp black mustard seeds (toasted and finely ground)

1/2 tsp yellow mustard seeds (toasted and finely ground)

1/2 tsp coriander seeds (toasted and finely ground)

1/2 tsp fennel seeds (toasted and finely ground)

20-30 mint leaves (rolled and sliced)

1/2 tsp flaky sea salt

1/8 tsp freshly ground black pepper

Tahini Sauce


· Preheat barbecue flat plate to medium-hot. Alternatively place a grill plate onto stove top and heat to medium-low.

· Place squash into a bowl and add 1 tablespoon of oil measure. Toss together to coat squash.

· Place squash onto preheated flat plate and cook for 2-3 minutes on each side or until golden and tender.

· Place into a bowl. Add lemon juice, mustard seeds, coriander, fennel, mint, salt and pepper. Toss well to combine.

· Transfer to a serving bowl or platter and drizzle with Tahini Sauce.

Tahini Sauce

(makes 185ml)

This sauce tastes great on many vegetables but in particular summer squash, carrots or beetroot. You will find tahini, ground sesame paste, in supermarkets or specialty food stores.


1 garlic clove (crushed)

30ml (2 tbsp) lemon juice

60g (1/4 cup) tahini

1/2 tsp flaky sea salt

15ml (1 tbsp) extra virgin olive oil

70g (1/3 cup) Greek-style yoghurt


· Place garlic, lemon juice, tahini and salt into a food processor fitted with a metal blade.

· Process until smooth and, with motor running slowly, pour in olive oil through the feed tube. This mixture should emulsify.

· Add yoghurt and pulse until combined.

· Remove from food processor and store covered in refrigerator for up to four days.