Add all ingredients to a small bowl and whisk until combined, adding water to thin as desired.
Enjoy with salad or entrée of choice!
First, prepare yogurt-tahini dressing and place in fridge.
Then, in a large bowl, combine fennel, spring greens, shallot and citrus segments. Place in fridge until ready to serve.
Then, add ground meat, fennel fronds, chives OR scallions, 2 cloves garlic[minced],1/2 tsp salt and 1/4 tsp pepper to another large bowl. Stir to combine.
Using your hands, form mixture into 4 equal patties and place on a plate.
Bake, pan-fry OR grill until cooked through[to preference].
Next, divide spring citrus salad between 4 serving plates, top with slider, drizzle with prepared dressing and enjoy with a side of fruit[of choice]!
Vegetarian version: replace step 3 with the following: add 1 Tbsp flax seed [ground], 8 oz tempeh, 1 x 15 oz can navy beans [drained + rinsed] + 6 Tbsp bean water, 4 scallions [thinly sliced] 2 Tbsp reserved fennel fronds [minced], 2 cloves garlic [minced], 1/2 tsp salt, 1/4 tsp pepper and juice of 1 lemon to a large bowl. Stir to combine. Proceed with remainder of recipe, pan-fry in step 6 and omit side of fruit. Serving size: 1/4 recipe