Middle Eastern inspired bruschetta, by @joeyandkatycook

INGREDIENTS

For the green tahini:

4 spring onions

½ small clove garlic, finely minced

50 g green herbs; we suggest 2 large handfuls parsley & 1 large handful dill

2 lemons, juice only

6 tbsp tahini

2 tbsp olive oil

8 tbsp water

Pinch sea salt

Rinse the herbs if needs be; top and tail the onions and peel away the papery external layer, then roughly chop; and mince half a garlic clove. Transfer everything into a high powered blender, and whizz until smooth and creamy. This green tahini will keep in the fridge for 1 week in a sealed container or sterilised glass jar.

For the dukkah:

200g blanched hazelnuts (1 1/3 cup)

50g sunflower seeds (1/3 cup)

2 teaspoons coriander seeds

2 teaspoons cumin seeds

50g sesame seeds (1/3 cup)

1 teaspoon chilli flakes

1 teaspoon paprika

1 teaspoon flakey sea salt

Dukkah is best made in a larger batch made, and you’ll be ever so glad you did! This recipe fills a medium Tupperware or kilner jar (approx. 20 serves) and will last for up to 4 months in the cupboard.

To assemble the bruschetta:

4 generous slices of thickly cut sourdough

8 ripe British vine tomatoes

2 tbsp red wine vinegar

2 tbsp olive oil

½ tsp flakey sea salt

1 clove garlic

Serves 2

Prep time: 30 minutes

Cook time: 0 minutes – it’s all in the prep!

Method

1. Preheat the oven to 150. Toast the hazelnuts for 12-14 minutes (until very golden); add the sunflower seeds after a few minutes so that they toast for 8-10 minutes

2. Toast the coriander and cumin in a dry frying pan until you can smell their gorgeous aroma; grind in a pestle and mortar. Toast the sesame seeds in the same frying pan, just until they start to pop and turn lightly golden

3. Allow everything to cool before blitzing. Blitz or ‘pulse’ the hazelnuts in a food processor and after a few seconds add the sunflower seeds, sesame seeds, seasoning and spices. Leave as much or as little texture as you wish

4. Roughly chop the tomatoes and toss with the olive oil, red wine vinegar and sea salt.

Toast the sourdough until well charred, then rub with a cut clove of garlic

5. Pile your toast high with the tomato medley, then spoon over a generous amount of green tahini and liberally sprinkle the dukkah!

6. Serve and enjoy immediately

Recipe courtesy of @joeyandkatycook