Photo by Alex Lau, Styling by Sue Li
Using bruised berries, that last little bit of buttermilk in the container, and a scoop of tahini will make you feel both resourceful and well fed.
Recipe information
Yield
2 servings
Ingredients
1 pound strawberries, hulled, halved
3 tablespoons raw sugar
Kosher salt
1 frozen banana
½ cup buttermilk
3 tablespoons tahini
Crushed toasted sesame seeds (for serving; optional)
Preparation
Step 1
Preheat oven to 400°. Toss strawberries with sugar and a pinch of salt on a parchment-lined rimmed baking sheet. Let sit, tossing occasionally, until sugar dissolves, about 5 minutes. Roast, tossing halfway through, until strawberries are soft and release their juices, 20–25 minutes. Let cool.
Step 2
Transfer three-quarters of strawberries to a blender. Add banana, buttermilk, tahini, and 1 cup ice; blend until smooth. Using a metal spoon, smash remaining strawberries to a jammy consistency.
Step 3
Divide smoothies and strawberries among glasses and top with sesame seeds, if using.
