Tomato and Black Tahini Salad
With so many beautiful tomatoes coming into season you don’t need many ingredients to create a fresh, flavourful salad. Black Tahini adds a nutty, creamy texture that cuts through any acidity, and creates a striking plate.
- Soak the onion in cold water for ten minutes.
- Cut the tomatoes into different shape and slices, depending on their size. Place in a large bowl with the dates, season with salt and pepper and leave to marinate for 10-15 minutes.
- Drain any liquid from the tomatoes and add the Capers, lemon juice, drained red onion, mint leaves and mix well to combine everything. Taste and adjust seasoning if required. Then add the Olive Oil and mix thoroughly again.
- Place on a large serving platter or divide between bowls. Drizzle the Black Tahini generously over the top.
Included in this Recipe
Lilliput Capers with vinegar
Wild capers, handpicked in Morocco. Works well with white fish and prawns. Chilled Product
Verdemanda Extra Virgin Olive Oil
Arbequina olives of the highest quality are stone ground creating a vivid emerald green oil with a fresh and vibrant grassy flavour.
A smooth tahini with an intense black colour from black sesame seeds.