Remove woody ends of garlic scapes and fine-dice. Zest the lemon & squeeze 1-2 tsp of juice.

Warm a generous drizzle of oil in a pan on medium low. Add in scapes and cook, stirring constantly, for 3-4 minutes. (This step takes some of the harsh garlic flavour away - you can also blanch or use them raw for a stronger flavour).

Add pine nuts to the pan and toast for 1 minute-90 seconds.

Pour contents of the pan (including excess oil) into a food processor (reserve some for garnish if you wish). Add the yogurt, tahini, lemon juice & salt. Blend on high until well mixed. Scoop into a bowl.

At this point you can adjust to taste. Add more lemon juice or zest to pump up the acidity, stir in more tahini for a nuttier flavour, or add more yogurt to soften the flavour. Add a drizzle of olive or sesame oil. Adjust to your taste buds! Garnish with lemon zest and unblended scapes/pine nuts.

Remove greens from spring turnips and quarter. Arrange on a tray with dip, peas, crackers, carrots, chips or any other dipping ingredients. Enjoy!