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.

Ingredients

1 small red onion, peeled and finely sliced

1kg mixed tomatoes

5 Medjool dates, stone removed, roughly chopped

Small bunch of mint, roughly chopped

2tbsp Lilliput Capers

Juice of half a lemon

3tbsp Verdemanda Olive Oil

Salt and pepper, to taste

3tbsp Black Tahini

Ingredients

1 small red onion, peeled and finely sliced

1kg mixed tomatoes

5 Medjool dates, stone removed, roughly chopped

Small bunch of mint, roughly chopped

2tbsp Lilliput Capers

Juice of half a lemon

3tbsp Verdemanda Olive Oil

Salt and pepper, to taste

3tbsp Black Tahini

1

Soak the onion in cold water for ten minutes.

2

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.

3

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.

4

Place on a large serving platter or divide between bowls. Drizzle the Black Tahini generously over the top.

Back to top