Hemp-Tahini Sauce

1/4 cup olive oil
1/4 cup lemon juice
2 T hempseed butter
2 T tahini
1 garlic clove, finely grated
salt
white pepper
some water to loosen

Add all the ingredients to a large measuring cup or cylinder and use a stick blender to bring everything together. You’ll end up with a creamy sauce, very light green in colour and with small flecks of hemp seed. Add a bit of water and adjust the seasoning for a thinner consistency.

The nutty, tangy, earthy, slightly bitter and garlicky flavour of the sauce compliments the other elements on the plate. The chewy bulgur wheat in the tabbouleh contrasts nicely with the soft, melting fried cheese.