Butter Bean Spread With Fermented Piccolo Tomatoes, Confit Garlic and Crispy, Frazzled Sage Leaves R

Ingredients

• 600g of Piccolo cherry tomatoes
• 1 handful of fresh thyme
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 700ml of filtered water
• 35g of sea salt
• 1 handful of garlic cloves
• 300ml of extra virgin olive oil
• 1 handful of thyme sprigs
• 3 yellow peppers, halved and deseeded
• 2 tinned butter beans, drained
• 2 tbsp of tahini
• 1 tbsp of lime juice
• 1 pinch of cayenne pepper
• 1 pinch of salt, to taste
• 1 pinch of freshly ground black pepper, to taste
• 2 bunches of fresh basil
• 300ml of vegetable oil
• 1 handful of sage leaves
• 200ml of olive oil
• 1 pinch of flaky sea salt
• 1 pinch of chilli flakes