A Tasty fragrant flavour to your favourite salad
Combine onion, oil, thyme and peppercorns in the 2L Saucepan.
Cook over low heat until just warm.
Remove from heat, cover and stand for 1 hour.
Strain through a fine sieve into bowl.
Discard solids and gradually whisk in white wine vinegar and salt until emulsified.
• Tahini dressing is also great over lamb kebabs. • The dressings will keep for 1 week in a screw-top jar in the refrigerator.