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
3 tablespoons olive oil
½ cup capers, patted dry with kitchen towels
800 grams assorted tomatoes, roughly chopped
zest 1 lemon
olive oil for drizzling
sea salt and ground pepper
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.