Whipped Ful & Tahini Toast with Za'atar

Method

1. Put the fava beans, tahini, lemon juice, garlic, cumin and salt in a food processor and blend, pouring in the iced water a little at a time, for 3 min. Stop once or twice to scrape down the sides. It is ready when you can hardly feel any bits of skin and it is lighter and fluffier than hummus; the longer you blend and the colder the water, the paler and airier it gets.

   Add in this stepCanned fava beans (ful), drained (keep the liquid) 200 gTahini 2 tbspLemon juice 1½ tbspGarlic cloves 1Ground cumin ½ tspSalt 0.4 tspIce-cold water (or chilled bean liquid) 2 tbsp

2. Quarter the cherry tomatoes, cut the cucumber into 1 cm dice and crumble the feta coarsely. Put them in a bowl, sprinkle with the sumac and salt, tear in the mint leaves and toss gently. Sumac adds a lemony tang.

   Add in this stepCherry tomatoes 120 gCucumber ½Feta 40 gSumac ½ tspSalt ⅛ tspMint leaves 8

3. In a small bowl, stir the za'atar into the olive oil to make za'atar oil.

   Add in this stepZa'atar 1½ tspExtra virgin olive oil 1¾ tbsp

4. Brush both sides of the bread thinly with olive oil, heat a 24 cm pan on medium heat and toast for 2 min per side. It should be golden and crisp outside but still chewy inside so it doesn't go soggy under the toppings.

   Add in this stepSourdough or country bread, 1.5 cm slices 4Extra virgin olive oil 1¼ tbsp

   medium heat

5. Spread the warm toast thickly with the whipped ful and make swirls with the back of a spoon. Pile on the tomato salad, drizzle with za'atar oil and finish with a thin thread of pomegranate molasses. Eat straight away.

   Add in this stepPomegranate molasses 1 tsp