Poppy Seed Tahini Dressing

 

I made vegan meatloaf and served it with roasted root vegetables and a poppy seed tahini dressing. I chose vegetables that I like, but I made the dressing as is, and it blew me away! I really recommend it. I used the last of it on a salad later in the week. 

For the dressing 

1 small clove garlic, finely grated (preferably on a microplane) 

½ tsp. kosher salt, divided 

½ tsp. lemon zest + 2 Tbsp. fresh lemon juice (from 1 lemon) 

2 Tbsp. well-stirred tahini 

1 Tbsp. olive oil 

1/3 cup loosely packed fresh parsley leaves, finely chopped 

2 tsp. poppy seeds 

Stir together garlic and ¼ teaspoon salt in a small bowl (I used a jar). Mash with a fork until a paste forms. Add lemon zest and juice, tahini, and olive oil, whisking until smooth. Stir in parsley, poppy seeds, and remaining ¼ teaspoon salt. Stir in 1 to 2 tablespoons warm water until dressing reaches desired pourable consistency.