Walnut tarator

Name: Walnut tarator (Tarator cnau Ffrengig)
Total time: 10 min
Cuisine: British
Ingredients: 75 g/2¾ oz stale white bread; 100 g/3½ oz walnuts, toasted; 3 garlic cloves, crushed; 75 ml/2½ fl oz extra virgin olive oil, plus extra for drizzling; 1 tbsp lemon juice; 2 tsp red wine vinegar; ¾ tsp smoked sea salt, plus extra for sprinkling; ½ tsp ground cumin; 1 tbsp tahini; Pinch of ground cayenne pepper; Sprigs of dill, to garnish; A mixture of fresh vegetables:; Spring: asparagus, lettuce and salad leaves, radishes with leaves, peas in their pods; Spring: asparagus, lettuce and salad leaves, radishes with leaves, peas in their pods; Spring: asparagus, lettuce and salad leaves, radishes with leaves, peas in their pods; Spring: asparagus, lettuce and salad leaves, radishes with leaves, peas in their pods; Spring: asparagus, lettuce and salad leaves, radishes with leaves, peas in their pods; Spring: asparagus, lettuce and salad leaves, radishes with leaves, peas in their pods; Summer: mangetout, fennel, new season carrots, cucumber, tomatoes; Summer: mangetout, fennel, new season carrots, cucumber, tomatoes; Summer: mangetout, fennel, new season carrots, cucumber, tomatoes; Summer: mangetout, fennel, new season carrots, cucumber, tomatoes; Summer: mangetout, fennel, new season carrots, cucumber, tomatoes; Autumn: celery, blanched beans, baby beetroot; Autumn: celery, blanched beans, baby beetroot; Autumn: celery, blanched beans, baby beetroot; Winter: cauliflower, chicory, blanched purple sprouting broccoli; Winter: cauliflower, chicory, blanched purple sprouting broccoli; Winter: cauliflower, chicory, blanched purple sprouting broccoli; Toasted bread or breadsticks, for dipping

Tarator cnau Ffrengig

Preparation info

Difficulty
Easy
Ready in
10 min

Appears in

Sea Salt

By The Lea-Wilson Family

Published 2022

About

Some version of this creamy dip, with a similar texture to hummus, can be found throughout much of Eastern Europe and the Middle East. The walnuts are the highlight here and are given added complexity by smoked sea salt and a real punch from the garlic. Switch up the vegetables you use for dipping according to the season.

Ingredients

For the tarator

75 g/2¾ oz stale white bread
100 g/3½

Europe
United Kingdom
Wales
Starter
Vegan

Method

To make the tarator, put the bread into a medium bowl and cover with cold water. Leave to soak for 10 minutes.

Squeeze the bread in a colander over the sink to remove as much water as possible, then transfer to a food processor with the walnuts and garlic. Mix the olive oil, lemon juice and vinegar together in a jug until the mixture looks thickened and emulsified. With the motor runnin