I love green tahini and Israeli produce so much that it inspired this visually stunning and addictive salad. Every time I serve it, it’s absolutely demolished! And trust me, make a whole batch of green tahini, use half of it to serve alongside bread or crudités, and the other half as the base of this salad platter. Tell your guests to dig all the way to the bottom so they get spoonfuls of tahini and salad. The digging and pulling out heaping spoonfuls will mix the salad and dressing as it is served.


Method:
To make the pita chips

• Cut the pitas into 8 wedges, brush on both sides with olive oil. Place in a hot oven at 180°c for 5 minutes on each side until toasted. Do not make these more than 2 hours in advance or they will lose their crunch. If you need to get ahead use store- bought pita chips.
  
  For the green tahini

• Place the tahini, parsley, coriander, lemon juice, olive oil, and garlic in a food processor fitted with the blade attachment. Process until the herbs are finely chopped and evenly distributed and the mixture has turned into a thick paste.

• With the processor running, pour the water slowly through the ‘feeding tube’ and watch as the mixture turns even thicker and lighter, then loosens up into a smooth, light green dip. Adjust seasoning with salt and extra lemon juice if needed. Now separate into two halves – you only need one for the salad platter.

To assemble the platter:

• Spread half the green tahini in an even layer over the bottom of a large serving dish, then layer the herbs, vegetables, pita chips, and pomegranate seeds on top. Keep layering until you have a beautiful, bright heap of salad.

• Season generously with olive oil, lemon juice, salt and pepper.

Extracted from: Amsalem, A Collection of Recipes for Hope
This recipe collection has been compiled to raise money for Israeli food charity Leket.

The full pdf cookbook of 28 recipes is available on Ilana's website wineandchallah for a £15 donation