Memories of burnt sausages with store-bought tomato sauce are fondly etched in my mind, but a modern barbecue needs a more flavoursome kick.
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
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.