Juicy tomatoes, creamy tahini and crisp salty capers make a simple but super-tasty summer salad.
Serves: 6
INGREDIENTS
Tahini Yoghurt
1 cup gluten-free thick plain yoghurt
½ cup tahini
2 tablespoons cold water
finely grated zest 1 lemon
2 tablespoons lemon juice
2 cloves garlic, crushed
1½ teaspoons sea salt
Crisp capers
3 tablespoons olive oil
½ cup capers, patted dry with kitchen towels
To serve
800 grams assorted tomatoes, roughly chopped
zest 1 lemon
olive oil for drizzling
sea salt and ground pepper
METHOD
Tahini yoghurt: Whisk everything together in a bowl until smooth. Cover and refrigerate for one hour to firm up. This can be made 2 days ahead of using.
Crisp capers: Heat the olive oil in a small sauté pan and when medium hot, add the capers and cook for about 4 minutes, stirring occasionally until they have puffed up a little and are crisp. Drain on kitchen towels.
To serve: Spoon the tahini yoghurt onto a lipped serving plate then use the back of a spoon to push it out to make a thick edge around the outside. Spoon the tomatoes into the centre. Scatter over the lemon zest and some of the capers then drizzle everything with olive oil and a grinding of pepper. Serve the remaining capers separately.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.