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
2 tsp lemon juice
½ garlic clove, crushed
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.