Ingredients

• GREEN TAHINI
  GREEN TAHINI
• ½ cup tahini
  ½ cup tahini
• 3 tablespoons fresh lemon juice (1 ½ medium lemons)
  3 tablespoons fresh lemon juice (1 ½ medium lemons)
• 2 tablespoons extra-virgin olive oil
  2 tablespoons extra-virgin olive oil
• 1 teaspoon minced garlic (1 clove)
  1 teaspoon minced garlic (1 clove)
• ½ cup chopped fresh parsley leaves
  ½ cup chopped fresh parsley leaves
• ¼ cup chopped fresh mint leaves
  ¼ cup chopped fresh mint leaves
• 1 tablespoon chopped fresh dill leaves
  1 tablespoon chopped fresh dill leaves
• ½ teaspoon fine sea salt
  ½ teaspoon fine sea salt
• SQUASH
  SQUASH
• 1 pound yellow squash (6 small squash), cut in ½-inch-thick planks
  1 pound yellow squash (6 small squash), cut in ½-inch-thick planks
• 2 tablespoons extra-virgin olive oil
  2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice (½ medium lemon)
  1 tablespoon fresh lemon juice (½ medium lemon)
• ½ teaspoon Aleppo pepper or crushed red pepper flakes
  ½ teaspoon Aleppo pepper or crushed red pepper flakes
• ½ teaspoon sumac
  ½ teaspoon sumac
• 1 teaspoon fine sea salt
  1 teaspoon fine sea salt
• 2 teaspoons roughly chopped fresh dill leaves, for garnish
  2 teaspoons roughly chopped fresh dill leaves, for garnish
• 1 tablespoon torn fresh mint leaves, for garnish
  1 tablespoon torn fresh mint leaves, for garnish
• 1 tablespoon roughly chopped fresh parsley leaves, for garnish
  1 tablespoon roughly chopped fresh parsley leaves, for garnish

Instructions

1. Make the green tahini: In the bowl of a food processor, combine ¼ cup water, the tahini, lemon juice, olive oil, garlic, parsley, mint, dill, and salt. Pulse until fully combined, about 1 minute. Set aside.
2. Prepare the squash: Preheat an outdoor grill or stovetop grill pan to medium.
3. In a medium bowl, combine the squash, olive oil, lemon juice, Aleppo pepper, sumac, and salt. Gently toss to coat the squash.
4. Arrange the squash on the grill in a single layer at a 45-degree angle to the grill grates. Cook until the squash has light brown grill marks, 2 to 3 minutes. Rotate the squash planks 45 degrees and continue to cook until it has more light brown grill marks, 2 to 3 minutes more. Flip the squash over and repeat on the other side. The squash should have nice brown grill marks and still have a slight crispness to it. Transfer the cooked squash back to the bowl with the marinade.
5. Spread the green tahini sauce on the bottom of a serving platter. Top with the grilled squash and marinade and garnish with the dill, mint, and parsley. Serve immediately.