Heritage tomatoes on tahini

Ingredients

• 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

To serve

• 1-2 tsp sumac
• Fresh sourdough or ciabatta

Method

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)