Velvety whipped tahini with in-season tomatoes and an umami soy butter drizzle.
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Serves
2
FOR THE WHIPPED TAHINI:
Tahini
Water
FOR THE SOY BUTTER DRIZZLE:
Fresh Ginger
Heritage Tomatoes
Spring Onion
Vegan Butter
Mixed Seeds
Brown Sugar
Chilli Flakes
Soy Sauce
Lime
Serves
2
FOR THE WHIPPED TAHINI:
Tahini
Water
FOR THE SOY BUTTER DRIZZLE:
Fresh Ginger
Heritage Tomatoes
Spring Onion
Vegan Butter
Mixed Seeds
Brown Sugar
Chilli Flakes
Soy Sauce
Lime
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Step 1.
Whisk the tahini with the water until creamy, then set aside.
Step 2.
Mince the ginger. Roughly chop the tomatoes and finely slice the spring onion.
Step 3.
Add the vegan butter to a small frying pan set over a medium heat. Once the butter has melted, add the nuts and/or seeds and cook for 5 mins, stirring often, until toasted. Add the ginger and sugar and stir for 1 min, then remove from the heat. Add the chilli flakes, soy sauce and the juice of half the lime. Stir to combine.
Step 4.
Spread the whipped tahini onto plates and top with the chopped tomatoes. Spoon over the soy butter drizzle, squeeze over the juice from the remaining lime half and top with the spring onions.
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