Amazing yogurt and tahini dressing

The other night, I made this aubergine salad for supper and it was lovely - but what was really lovely was the yogurt and tahini dressing that went with it. The amounts in the recipe made a whole jam jar's worth of dressing, so last night I had it with roasted carrots, potatoes and chickpeas and I think it was even nicer having been in the fridge for a couple of days!

It's creamy and garlicky and lemony, and there's quite a kick from the cayenne pepper (I added a good pinch, but you could obviously use as much or as little as you liked) and it's ridiculously easy to make. You can also make it as low-fat as you like by using fat-free yogurt - I actually used some plain soya yogurt that I had in the fridge and it was fab and dairy-free to boot. I reckon it'd be amazing with grilled fish, or any kind of roasted vegetables, or a peppery rocket and watercress salad.