Fiery Green Tahini Sauce

https://www.bonappetit.com/recipe/fiery-green-tahini-sauce

Ingredients
2 lemons
¼ cup extra-virgin olive oil
½ cup tahini (such as Soom)
Kosher salt

3 cups chopped parsley

2 serrano chiles

2 garlic cloves, crushed

Directions
Finely grate zest of 1 lemon into a blender. Cut both lemons in half and tease out seeds. Squeeze juice into blender; you should have around ½ cup. Add chiles, garlic, parsley, oil, and ⅓ cup cold water and blend on high speed until smooth and very green. NOTE: With water, it's a condiment, without the water it's more of a sauce.

Pour mixture into a medium bowl, add tahini, and whisk until fully incorporated; season sauce generously with salt.

Cover and chill. Sauce can be made 3 days ahead.

Makes about 2 cups. 

Tahini-Smothered Charred Cabbage

Ingredients

1 medium head of green cabbage

1 tbsp. toasted black and white sesame seeds

1 tbsp. olive oil

kosher salt

For the sauce: 

1/3 c. tahini

1/4 c. olive oil

1/2 tsp. cumin

1 tsp. maple syrup

1 lemon, zested and juiced

1 garlic clove, grated

kosher salt

cold water

Directions

Prepare the dressing by whisking all ingredients together, with a significant pinch of salt and a few tablespoons of cold water. 

Cut cabbage into six wedges, keeping core intact, and rub each with a little olive oil and kosher salt. Grill cabbage on both sides, until deeply charred. You should be able to slide a paring knife easily through the cabbage. Let rest on a cutting board for 5 minutes.

Drizzle dressing over grilled cabbage and sprinkle with sesame seeds. 

Serves 6 as a side. 

1 serving = 180 calories