Juicy, sweet tomatoes, creamy tahini and crisp salty capers make a simple but super-tasty summer salad.
1 cup 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
Tahini yoghurt: Whisk everything together in a bowl until smooth. Cover and refrigerate for 1 hour to firm up. This can be made 2 days ahead of using.
crisp capers: Heat the olive oil in a small frying pan and when moderately 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 capers, then drizzle everything with olive oil and a grinding of pepper.