Grilled Vegetables with Tahini

Image source: IN Noosa Magazine


• 1 red onion, peeled and cut into 1cm rounds

• 1 fennel bulb, cut into wedges

• 1 red capsicum, quartered, pith and seeds removed

• 6 zucchini flowers, halved lengthwise

• 1 bunch broccolini

• 1 small eggplant, cut into 1cm rounds

• 2 tbs vegetable oil

• 2 tbs olive oil

• 2 tbs lemon juice

• ¾ cup natural Greek yoghurt

• ¼ cup tahini

• ¼ cup macadamias, roasted and roughly chopped

• 1 tbs sesame seeds, roasted

• ½ tsp ground cumin

• ½  tsp ground coriander

• ½ tsp paprika

• ¼ tsp black pepper

• 1 tsp salt flakes



• Lightly brush or spray the vegetables with vegetable oil, season well and grill on a hot BBQ until charred and slightly softened. Transfer to a tray and drizzle over the olive oil and lemon juice.

• Whisk together the yoghurt and tahini and season with salt and pepper.

• Mix the macadamias, sesame seeds, spices and salt together.

• Spread the yoghurt and tahini sauce onto a serving platter and arrange the vegetables on top. 

• Sprinkle with the dukkah and serve warm.

About the Author /

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Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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