10 mins (plus 20 mins resting)
4 as a starter
- 80g tahini
- 60ml chilled water
- Juice ½ lemon
- 500g heritage tomatoes
For the dressing
- 2 small shallots, finely diced
- 2 cloves of garlic, crushed
- 1 tsp sugar
- 3 tbsp extra virgin olive oil
- Juice of ½ lemon
- 4 sprigs of parsley, leaves picked and finely chopped
- 1-2 tsp sumac
- Fresh sourdough or ciabatta
Whisk the tahini in a bowl with the chilled water and lemon juice. 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.
Cut the tomatoes into 3-4cm chunks. Transfer them to a mixing bowl and sprinkle generously with flaky sea salt. Mix and leave to rest at room temperature for 20 mins.
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.
Remove the tahini from the fridge 5 mins before serving. Dollop it onto a large plate or platter, then tumble the dressed tomatoes on top. Sprinkle with the sumac and parsley and serve with the bread.
Image: Issy Croker
Recipe from The Borough Market Cookbook by Ed Smith (Hodder & Stoughton)