The seasons are in transition. Whether you are in the northern hemisphere and farewelling summer or here in the south opening our arms to spring – this is one time of the year when some recipes cross over well.

In spring and autumn/fall it’s time for salads and steamed or blanched vegetables. The two recipes below are dressings to help these simple foods come to life and add a little zing. Both feature tahini (sesame paste) and nutrient packed product high in calcium.

When buying tahini be sure to get it as fresh as possible. Other than looking at use-by dates, pick a store with a high turn over and resist nabbing older stock off the bargain table as tahini oxidizes (become rancid) with age and heat.

These recipes are also perfect for your spring detox.

Tahini and miso sauce

(Amounts are per person)

Combine the following in a bowl or jug.

1 tablespoon of miso paste
1 tablespoon of tahini (preferably unhulled for extra goodness)
I small clove of garlic, crushed (optional)
A small knob of ginger, grated or finely chopped (optional)
1-3 tablespoons of hot water

Start adding a small amount of water to melt the miso paste and gradually combine the mixture with more water til you reach your desired consistency.

If you’d like your sauce to have a bit of “tang” to it add a dash of apple cider vinegar and adjust to taste.

This is a fabulous and simple dressing for steamed vegetables.

Avocado and tahini dressing

1-2 cloves of garlic – blanched (raw is ok)
half an avocado – mashed
1 tablespoon tahini
lemon juice – about half a lemon, to taste

Combine the ingredients in a bowl ‘til smooth. If you want to make a thinner dressing add a little hot water ‘til you get the desired consistency. Dress your salad before serving.

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