Parsley Salad with Pine Nuts and Lemon-Tahini Dressing

In a small skillet, toast the pine nuts over moderate heat, shaking the skillet occasionally, until the pine nuts are golden brown, about 4 minutes. Transfer them to a plate and let cool.

In a small bowl, blend the tahini with the lemon juice and finely chopped garlic. Stir in the water and season the tahini dressing with salt and pepper.

In a medium bowl, toss the parsley with the scallions and pine nuts. Add the tahini dressing and toss well. Transfer the salad to a serving bowl or plates and serve.