4 tablespoons extra virgin olive oil, divided 1 teaspoon Sriracha (optional) Salt For the Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe avocado, diced 2 scallions, white and light green parts
only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the
Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground
Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek
yogurt (you could also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground
yogurt (you could also use
sheep's / goat's milk
yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground
yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground pepper
30 g butter 250 g sliced green garlic, white and pale green parts
only 375 g Chicken Stock 150 g fat - free milk 150 g goat milk 125 g
sheep's milk
yogurt 15 g lemon juice 10 g salt