Grilled Summer Squash With Green Tahini – Apricot Lane Farms

Ingredients

• GREEN TAHINI GREEN TAHINI
• ½ cup tahini ½ cup tahini
• 3 tablespoons fresh lemon juice (1 ½ medium lemons) 3 tablespoons fresh lemon juice (1 ½ medium lemons)
• 2 tablespoons extra-virgin olive oil 2 tablespoons extra-virgin olive oil
• 1 teaspoon minced garlic (1 clove) 1 teaspoon minced garlic (1 clove)
• ½ cup chopped fresh parsley leaves ½ cup chopped fresh parsley leaves
• ¼ cup chopped fresh mint leaves ¼ cup chopped fresh mint leaves
• 1 tablespoon chopped fresh dill leaves 1 tablespoon chopped fresh dill leaves
• ½ teaspoon fine sea salt ½ teaspoon fine sea salt
• SQUASH SQUASH
• 1 pound yellow squash (6 small squash), cut in ½-inch-thick planks 1 pound yellow squash (6 small squash), cut in ½-inch-thick planks
• 1 tablespoon fresh lemon juice (½ medium lemon) 1 tablespoon fresh lemon juice (½ medium lemon)
• ½ teaspoon Aleppo pepper or crushed red pepper flakes ½ teaspoon Aleppo pepper or crushed red pepper flakes
• ½ teaspoon sumac ½ teaspoon sumac
• 1 teaspoon fine sea salt 1 teaspoon fine sea salt
• 2 teaspoons roughly chopped fresh dill leaves, for garnish 2 teaspoons roughly chopped fresh dill leaves, for garnish
• 1 tablespoon torn fresh mint leaves, for garnish 1 tablespoon torn fresh mint leaves, for garnish
• 1 tablespoon roughly chopped fresh parsley leaves, for garnish 1 tablespoon roughly chopped fresh parsley leaves, for garnish