Ingredients
- 5 good quality, ripe tomatoes, cut into 2-3 mm dice
- 3 mini cucumbers (Turkish or Greek-style), cut into 2-3 mm dice
- ½ white onion, cut into 2-3 mm dice
- 30g flat-leaf parsley, chopped and stalks discarded
- 15g fresh mint, chopped and stalks discarded
- 25ml extra-virgin olive oil
- 25ml lemon juice
- 100g tahini sauce (see recipe below) or use shop-bought
CLASSIC TAHINI SAUCE
- 240g tahini
- 2 tsp lemon juice
- ½ garlic clove, crushed
Method
- Drain the diced tomatoes in a sieve or colander, then combine with all the other salad ingredients in a mixing bowl with some sea salt and black pepper to taste.
- To make your own tahini sauce, put the tahini in a mixing bowl and whisk in 200ml cold water, a third at a time.
- When it has a smooth, creamy consistency, add the lemon juice, garlic and ¼ tsp of fine sea salt. (The sauce can be stored in the fridge, but starts to lose depth of flavour after a day.) Pile the salad into a bowl and serve with the tahini sauce drizzled on top.