Israeli cucumber and tomato salad with tahini

Ingredients

For 1 serving

• Cucumber225 g
• Tomatoes225 g
• Red onion20 g
• Parsley11 g
• Tahini20 g
• Extra virgin olive oil2 teaspoons
• Lemon juiceto taste
• Saltto taste

Contains: sesame,

In season: June – September

Method

1. Wash the cucumber and tomatoes; cut the cucumber, skin on, and the tomatoes into small dice of about half a centimetre.
2. Peel and finely chop the red onion; wash, dry and chop the parsley.
3. Combine the vegetables in a bowl and dress with the olive oil, lemon juice, salt and parsley.
4. Thin the tahini with a splash of cold water, stirring until fluid and creamy, and spoon it over the salad.