Sunflower seed tahini dressing with mixed leaves, grapes, almonds and Parmesan

SERVES 4

While true tahini is made with toasted sesame seeds, sunflower seeds make a perfectly delicious alternative.

FOR THE SUNFLOWER TAHINI PASTE

150g hulled sunflower seeds 1tbsp cold-pressed sunflower oil or olive oil

Pinch of salt, or to taste

FOR THE DRESSING

50g sunflower seed tahini (see above)

30g plain yoghurt

1 garlic clove, crushed 2tbsp light olive oil

Juice of 1 lemon

1½tsp maple syrup, or to taste

Salt and black pepper

FOR THE SALAD

200g mustardy greens, such as wild rocket, watercress and red mustard, washed 100g sweet red grapes, halved

25g toasted flaked (slivered) almonds

25g toasted sunflower seeds 10g Parmesan, shaved sunflower petals, to garnish

1 For the sunflower tahini paste, preheat the oven to 180C/ Gas 4. Spread the seeds over a baking sheet. Place in the oven for 10-15 minutes until golden, shake the tray a couple of times while the seeds are cooking so they toast evenly.

2 Place the toasted seeds in a blender and add 3tbsp of water. Blitz, slowly pouring in the oil until you get a smooth paste. Season with salt to taste and store in an airtight jar in the refrigerator.

3 To make the dressing, blend the sunflower seed tahini, yoghurt and garlic to a smooth purée, then stir in the olive oil, lemon juice and enough water to create a pourable sauce. Season with salt and pepper and enough maple syrup to sweeten to your taste.

4 Place the washed greens and half of the grapes, almonds and sunflower seeds into a large mixing bowl, pour over the dressing and toss through the salad, covering the leaves well. Spoon the dressed salad into a serving bowl and sprinkle with the remaining grapes, nuts and seeds, shaving over the fresh Parmesan. Serve immediately as a side salad or alone as a light lunch.