Iceberg Wedge Salad with Tahini

Name: Iceberg Wedge Salad with Tahini
Prep time: 10 min
Yield: 6-8
Cuisine: Middle Eastern

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roubashahin.com.au

Salads Sides

This one came from staring at a lettuce... simple, crunchy, and now a family favourite.

PREP TIME

10 minutes

COOK TIME

SERVES

6-8

About this recipe

This iceberg wedge salad with tahini came from one of those moments where I was simply standing in the kitchen, staring at a lettuce. I love iceberg lettuce—it’s fresh, crisp, and so easy to eat. But this time, I didn’t want my usual finely chopped Arabic-style salad. Instead, I wanted something different, something a little more relaxed and visually beautiful.

At the same time, I had just made my cauliflower with tahini, and I had some tahini sitting there. So I thought, why not mix it with yoghurt and drizzle it over chunky wedges of lettuce? From there, I added a few simple touches—some crunch, a bit of freshness—and this iceberg wedge salad with tahini came together so naturally. It’s now become a family favourite in our home.

If you enjoy simple, fresh salads like this, you might also love my frisée salad with garlic, and lemon —it’s sharp, fresh, and comes together in minutes when you want something light but full of flavour. Or my iceberg lettuce salad with fresh herbs and feta, which is just as simple and refreshing. These are the kinds of salads I keep going back to—easy, fresh, and made with what’s on hand.

Ingredients

Main Ingredients

1 large iceberg lettuce, cut into wedges
2 medium carrots, sliced into rounds
4–5 radishes, thinly sliced
2 tablespoons chopped roasted almonds
1 teaspoon black sesame seeds

Dressing

½ cup Greek yoghurt (omit if vegan)
3 tablespoons tahini
1–2 cloves garlic, crushed
1–2 tablespoons water (to loosen)
1 tablespoon lemon juice
Salt, to season
Optional: olive oil, for drizzling

Notes from Rouba

Don’t cut the wedges too small—you want them chunky but still easy to serve
Add the water to the dressing slowly so you control the consistency
Taste your dressing before serving, especially the salt and lemon
The almonds add a beautiful crunch, but you can swap them depending on what you have
Best served fresh so the lettuce stays crisp

Method

Step 1. Prepare the salad

Arrange the iceberg lettuce wedges on a large serving plate. Scatter the sliced carrots and radishes around and slightly over the wedges so everything is evenly spread across the plate.

In a bowl, combine the yoghurt, tahini, garlic, lemon juice, and a pinch of salt. Add the water gradually until the dressing is smooth and pourable. Drizzle it generously over the lettuce wedges, letting it fall into the layers.

Step 2. Make the dressing and assemble

Finish with the chopped almonds and black sesame seeds, and drizzle a little olive oil over the top if you like.

A FEW THINGS YOU’LL WANT TO KNOW

Can I use a different dressing?
Yes, absolutely. If you’re not into a yoghurt tahini dressing, you can go with a simple olive oil, lemon, and oregano or parsley dressing with salt.

Can I add two dressings on top of each other?
Yes, you can. For example, you can drizzle a lemon garlic dressing first, then add the tahini yoghurt over the top. Just don’t overdo it—too much dressing will weigh the salad down and make it soggy. Keep it light so the lettuce stays crisp.

Do I have to use nuts?
No, but they do add a nice crunch. If you prefer, you can swap them with croutons or any crispy topping.

I'm vegan - Can I make it with just tahini (no yoghurt)?
Yes, that works well too. Just loosen the tahini with water and lemon so it drizzles nicely.

How big should the lettuce wedges be?
Think about a serving size. Keep them chunky for that look, but not so big that they’re hard to eat.

How thin should I slice the vegetables?
Radish should be thin, but not paper-thin. Carrots should have a bit of thickness so they still have bite.

Can I serve it in a bowl?
You can, but it’s best on a flat platter. It really shows off the layers and makes a stronger impression.