Tarator Sauce

• 3in slice day-old French bread – crusts removed
• 2-3 fat cloves garlic – peeled
• ½

Soak bread in water then squeeze dry. Pound garlic to a pulp with the salt in a pestle and mortar. Add the pine kernels and pulverise. Crumble the bread into the mixture and pound until well incorporated. Add olive oil, a drop at a time, pounding to form a thick paste (you may need to add drops of lemon juice to thin the mixture as you go). Stir in the rest of the lemon juice.