Tomato and tahini salad
Makes: 4
Serves: 4
Prep time: 15Total time: 
Recipe photograph by Stuart West
Tomato and tahini salad
Tomatoes and tahini are very important in Middle Eastern cuisine. They go so well together, especially in this salad, which is a nice dish to serve at the start of spring
Makes: 4
Serves: 4
Prep time: 15Total time: 
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Nutritional information (Serving )
Calories
554Kcal
Fat
46gr
Saturates
7gr
Carbs
16gr
Sugars
5gr
Fibre
9gr
Protein
14gr
Salt
1.5gr
Shadi Issawy
Shadi Issawy is chef at Claro, London, which serves contemporary Mediterranean food with Middle Eastern influences. It’s the second outpost of the popular Tel Aviv restaurant of the same name, where Shadi also worked before moving to the UK. Prior to that, he ran his own restaurant in Haifa, Israel.
See more of Shadi Issawy’s recipes
Shadi Issawy
Shadi Issawy is chef at Claro, London, which serves contemporary Mediterranean food with Middle Eastern influences. It’s the second outpost of the popular Tel Aviv restaurant of the same name, where Shadi also worked before moving to the UK. Prior to that, he ran his own restaurant in Haifa, Israel.
See more of Shadi Issawy’s recipes
Ingredients
For the croutons
- 85g leftover bread, cut into small cubes
- 1 tbsp olive oil
For the tahini sauce
- 250g tahini, stirred
- 50ml lemon juice
- 1 tsp fine salt
- ½ tsp ground turmeric
For the tomato salad
- 500g mixed tomatoes (we used Vittoria, Pomodorino and Jubilee)
- 1 tbsp chopped parsley leaves
- 1 tbsp chopped mint leaves
- 2 spring onions, finely sliced
- 2 tbsp extra-virgin olive oil, plus extra to drizzle
- 1 tbsp lemon juice
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. For the croutons, toss the bread cubes with the olive oil and some seasoning. Bake for 10-15 minutes, stirring halfway, until the croutons are golden brown and crispy. Allow to cool for a few minutes.
- Meanwhile, put all the ingredients for the sauce in a jug or bowl with 200ml water. Whisk until smooth and creamy. Adjust the consistency with extra water, if needed.
- For the tomato salad, halve or quarter the smaller tomatoes and roughly chop the larger ones. Place in a bowl with the parsley, mint and spring onions. Whisk together the olive oil and lemon juice with some seasoning and toss through the tomatoes.
- Spread a generous layer of the tahini sauce over a serving plate. Spoon the tomato salad on top and scatter over the croutons. Finish with an extra drizzle of olive oil. Store any leftover tahini sauce in the fridge for up to 3 days – you can use it in homemade houmous or as a salad topping.
