TOMATOES ON TAHINI

In late summer in particular, the colourful tomatoes plucked from eye-catching grocery displays such as The Tomato Stall’s need very little done to them – though they should always be served at room temperature, well salted and with good extra-virgin olive oil. If, however, you seek a change from pairing those tomatoes with mozzarella and basil, consider taking the lead from Middle Eastern (and specifically Israeli) cooking and try spooning chunky, sharply dressed tomatoes on top of whipped tahini. At Borough Market, A rabica stock an excellent tahini paste, as well as a really good, citrusy sumac for the final flourish. SERVES 4–6

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk the tahini in a bowl with 60ml chilled water and the lemon juice.

Step 2

Initially it might appear as though the tahini and liquids won’t combine, but a little perseverance with a balloon whisk will result in a light, thick yoghurt-type texture. Cover and refrigerate until required.

Step 3

Cut the tomatoes into 3–4cm chunks. Transfer them to a mixing bowl and sprinkle generously with fl aky sea salt. Mix and leave to rest at room temperature for 20 minutes.

Step 4

Whisk the dressing ingredients together in a bowl, including 3–4 grinds of the pepper mill. Drain away the excess juices from the tomatoes, then stir the dressing through the tomatoes.

Step 5

Remove the tahini from the fridge 5 minutes before serving. Dollop it onto a large plate or platter, then tumble the dressed tomatoes on top. Sprinkle with the sumac and parsley (if using) and serve with crusty bread.