Tarator Sauce (v)

2 thick slices day-old white bread (weight after crusts removed 100 grams)

½ cup walnuts, plus 2 tablespoons extra for garnish, toasted

2 cloves garlic, crushed

2 tablespoons lemon juice

2 tablespoons tahini

1 teaspoon sea salt

⅔ cup thick plain yoghurt

3 tablespoons olive oil

¼ cup fresh dill, finely chopped, plus a little extra to serve

Run the slices of bread under the cold tap then squeeze out the water. Place in a food processor along with the walnuts, garlic, lemon juice, tahini and salt. Process to a thick paste then tip into a bowl. Fold in the yoghurt, oil and then the dill. Transfer to a serving bowl and top with the extra walnuts and dill.

MAKES ABOUT 1 CUP