Memories of burnt sausages with store-bought tomato sauce are fondly etched in my mind, but a modern barbecue needs a more flavoursome kick.
Photo: Marina Oliphant
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- 4 tbsp tahini
- 1 clove garlic, crushed
- 1 pinch sea salt
- 1 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp shredded flat-leaf parsley
- pinch sumac
- 75ml warm water
Place tahini, garlic, salt, oil, lemon juice and the warm water in a bowl and mix to combine.
Place in a serving bowl and sprinkle with parsley and sumac.