Chopped tomato salad with sesame salt

SERVES 4 PREP AND COOK TIME 20 MINUTES

2 tablespoons sesame seeds 2 teaspoons sea salt flakes 800g small to medium oxheart tomatoes (or vine-ripened tomatoes) 2 tablespoons lemon juice 1/4 cup (60ml) extra virgin olive oil 4 (520g) Lebanese cucumbers 1 bunch red radish, trimmed 1 small (100g) red onion, sliced finely 2 cups fresh flat-leaf parsley leaves 1/2 cup fresh mint leaves 150g creamy feta 1 Place sesame seeds and salt in a small frying pan; cook, stirring, over a medium heat until seeds are a deep golden brown and aromatic. Remove from heat; cool. Transfer to a small food processor. Process until finely ground; transfer to a small bowl. Wipe out the food processor bowl. 2 Cut tomatoes into quarters; scoop out seeds with a teaspoon. Put half the tomato seeds into food processor; add lemon juice and oil. Process to a smooth purée; season to taste with sea salt flakes and freshly ground black pepper. 3 Cut the remaining tomato flesh into 5mm pieces. Cut the cucumber and radishes to a similar size. 4 Combine the tomato, cucumber, radish and onion in a serving bowl. Add the tomato purée and season to taste with some of the sesame salt. Toss to combine, then gently fold through the parsley and mint. Crumble the feta over the top. Not suitable to freeze or microwave.