RECIPE
TAHINI BRIOCHE TOAST WITH BANANAS AND DATES By Ellie Cook
Spring is peeking its way through the grey clouds, and we’re suddenly all remembering the joy of sunshine! This sweet toast is decadent enough to be a star at brunch, but so simple to put together. The gentle tang of the yoghurt is a great canvas to show off the flavours of the banana and dates, and the flaky salt adds both crunch and balance. Serves two. Ingredients: 2 thick slices of brioche 100g of Greek honey yoghurt 1 large ripe banana 2 large Medjool dates 2 tbsp of tahini Salted pistachio kernels Flaky salt, to sprinkle
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Method: 1. Toast the brioche under the grill until just golden. Remove from the heat and allow to cool slightly. 2. Spread the yoghurt generously over the toasted brioche slices - rippled is better than smooth, so it can catch all that lovely tahini. 3. Thinly slice the banana, then lay the slices over the top of the yoghurt. 4. Chop the dates into small pieces, and sprinkle over the top. 5 Drizzle each toast with 1tbsp of tahini (or more, if you’d like), then serve immediately topped with a sprinkle of flaky salt.
Cibare Magazine
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