Great on chicken, fish and vegetables: This is also a way to have satay sauce if there are those in the house that can’t eat nuts. Warm 1-2 tsp coconut oil in a pan, finely chop 1 large onion, 4 garlic cloves & 1 small red chilli (optional) and stir into oil. Cook for a few minutes then add the spices: 1 1/2 tsp gr coriander, 1tsp cumin, 1 tsp paprika, 1/2 tsp smoked paprika, 1/3 cup chopped coriander leaves. Remove from heat. Add 1 cup unhulled tahini, 100ml lemon juice (or to taste) to a bowl and whisk until creamy, salt to taste. Should be creamy like pancake batter, if too thick add water. Stir into onion mixture and warm on stove for a few minutes. Turn off and keep warm while toasting 1/4 cup each of walnuts or pecans & slivered almonds. Dollop sauce on top of poached chicken, baked wild barramundi or a big pile of mixed stir-fried, steamed and or baked vegetables. Sprinkle toasted nuts on top. Yum. Serve with the Crunchy Salad.