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

Name: Whipped tahini, spiced butter and boiled egg salad - The Jewish Chronicle
Total time: 30 min
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

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Get the day started off right with this flavour-filled brunch dish

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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