Tahini Toasts

Directions

Finely chop the onion and put it in a bowl.

Chop tomato, parsley, and add to the bowl.

Add a pinch of salt and chili/paprika and/or mustard. You can play with this.

Add tahini. There should be a bit over half as much tahini as chopped stuff.

Add juice of ½ lemon and stir well. There should be enough moisture in the mix so it forms a smooth paste but you may have to adjust with lemon or tahini. Also adjust seasoning.

Grill the slices of bread but only lightly on the second sides.

On these second sides spoon the tahini mix spreading it right to the edges. Put it back under the grill, not too close, turn to low and cook until well browned.

The tahini will brown and burn very quickly if you let it but you want to let it slowly sizzle until the onions are softened. A little burning is not unpleasant.

Cut into fingers/eighths and serve hot with lemon wedges, extra chili (chopped, harissa, tabasco, whatever), cold new new potatos and salad leaves (and cold beer perhaps).