Super sanga with creamy lemon tahini dressing

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Food & Recipes

Super Sanga with creamy Lemon & Tahini dressing

Sometimes you just need to eat a sandwich.

It’s a time when no salad in the world is going to satisfy, when an undeniable urge comes over you to crunch down on some awesomeness between two (or in this case one) bits of bread.

This bad boy of a sanga more than satisfies, it packs a nutritious whallop, is vegan & veggie friendly and tastes really really good.

Bread: I used a toasted organic buckwheat loaf that I picked up from About Life Wholefoods Market in Bondi Junction, Sydney. I reccomend heading over there for a visit (it’s a health foodie’s dream) and there’s tonnes of sprouted, gluten and wheat free breads to choose from. A wise woman once told me, if your bread doesn’t go mouldy on the shelf in about 3-4 days, you probably shouldn’t eat it. I kept this loaf in the fridge and it was sprouting strange green things well and truly by day 4. A good indicator for judging the amount of preservatives in bread.

Sanga Filling:

  • 1/3 avocado sliced
  • Good handful of fresh kale
  • Chopped tomoato
  • Chopped parsley
  • Pepita seeds warmed and toasted in a teaspoon of coconut oil

Creamy lemon & tahini dressing

This dressing combines really well with the bitterness of the kale – you’ll notice a lot of kale based salads will have this type of dressing to (I won’t say mask) but put a bit of oomph into the salad. I use it on absoltely EVERYTHING, and will usually whip up a batch at the start of the week to keep in the office fridge. Dip it, spread it, dress it – it’s seriously tasty.

  • ½ cup tahini
  • ¾ cup water
  • 1 lemon, juiced
  • 1 large garlic cloves, minced
  • Sea Salt and pepper, to taste

Simply process/whisk all ingredients together until you have a smooth consistency.

Ebony x

The Author

Aussie food lover, holistic health coach, adventure seeker and marketer. Packing the happy & healthy into every day.


  1. Hi Ebony, I’m your flatty Matt’s sister. He sent me the link to your blog to check out. It’s stunning! I’m seriously rethinking my cooking and eating habits scrolling through each post! I bought some tahini at the Asian specialty market because I love it, but really have no idea what to do with it. Thanks for the dressing recipe, this will be perfect once it finally gets a bit warmer here to eat salads. Best, Lauren xx

    • Hey Lauren :) I’ve heard so much about you through Matt – and have also been scouring your blog for design/crafty ideas. It’s brilliant, you take amazing photos! I can’t begin to describe my jealously of your Paris life and wanderings. I’m stoked you found a use for your tahini! I go through jars of the stuff, mostly just with the dressing – you can whack it on anything. I’m sure we’ll speak again soon! xx

  2. Pingback: My go to veggie burger | Every Healthy Day

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