I eat salad at least once a day now, and this type of dressing has been my favourite for a while:

Blend about a dl of tahini, four garlic cloves, a bit of fresh ginger, chili in some form or other, one tblsp roasted sesame oil, two tblsp olive oil*), 1 tsp black treacle**), grated peel and juice of two lemons, and one tesp roated cumin seeds finely ground. Add cold water a little at a time till the desired consistency, usually about the same amount as the amount of tahini.

As long as you don’t eat it by the spoonful by itself before that, it will last four to five days in the fridge. I believe it can also be frozen, although I would probably prefer to blitz in the garlic upon defrosting. Any which way, having a batch on hand cuts down on preparation time. I must admit – preparing, and eating, a big salad for breakfast does take a lot longer than slapping some cheese on a slice of bread and eating it.

*) Yes, I know, the WFPB police will come after me, but I refuse to live without olive oil & co. at least for now. In recent months, I have been learning so much about nutrition and made quite a few changes to my regular diet (and liking it and feeling great – don’t get me wrong) that I am thinking (sobbing) – PLEASE don’t take my beloved olive oil away from me. I have yet to be convinced that it is the great evil that whole-foods people say it is, but who knows ….. that day might still come where this last frontier of my complete surrender to Dr Greger’s Daily Dozen Doctrine will fall.

**) Most similar recipes call for maple syrup or honey, but black treacle from Alnatura is my always-available, staple sweetener (of which I don’t use a lot anyway) and has been since I was a little bit iron deficient not so long ago and found out that one tblsp of it will have your iron levels replenished in no time.