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Ingredients
Method
- 150g tahini
- 1 lime, zest and 1 tsp juice
- 1 tsp curry paste
- 350g pitted green olives, chopped
- 40g toasted macadamias
- 3 sliced spring onions
- 15g chopped coriander
- ½ tsp nigella seeds
- 1 tbsp honey
- Add the lime zest and juice, tahini, curry paste and 100ml hot to a bowl. Mix with a stick blender until smooth and creamy, then season well and spread onto a serving platter.
- Scatter the mixture with macadamias, chopped olives, spring onions, nigella seeds and coriander. Drizzle with honey, and serve with toasted flatbreads on the side.
5 mins
4 serving
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