Whipped tahini, spiced butter and boiled egg salad - The Jewish Chronicle

Ingredients

• 1 tbsp sesame seeds
• 150g (5½oz) tahini
• 75ml (3fl oz) ice-cold water
• 75ml (3fl oz) freshly squeezed lemon juice
• 4 large garlic cloves, crushed or finely grated
• 1 tsp sea salt flakes
• 4 large eggs
• 50g (1¾oz) unsalted butter
• 2 tsp pul biber (Aleppo pepper/
• Turkish red pepper flakes)
• 1 tsp smoked paprika
• 1 small Middle Eastern, Persian or Crooks cucumber, or ¼ English cucumber (deseeded), roughly chopped
• 1 large, ripe tomato, halved and roughly chopped
• ¼ tsp coarse black pepper
• 1 tsp dried oregano
• 10g (¼oz) fresh parsley leaves, very finely chopped