2 organic eggs
1 TBSP milk
2 TBS olive oil
1 green onion chopped
5 cherry tomatoes halved
2 shiitake or button mushrooms thinly sliced
2 TBSP Sesame kingdom tahini sauce
Pinch of salt and black pepper
Optional: 1/3 can sardines
Whisk eggs, milk, salt and pepper in a small bowl until well blended
Add chopped green onion, halved cherry tomatoes and sliced mushrooms to eggs, and lightly mix with a fork
Heat 1 TBSP olive oil in a non-stick pan over medium heat until hot
Pour in egg mixture and tilt pan until mixture coats the entire bottom
Use a spatula to gently drag and push cooked egg mixture from the edges towards the center of the pan, making space for the uncooked eggs. Tilt pan so that the uncooked eggs flow into the open spaces.
When top surface thickens and no egg liquid is visible, place sardines across one side of the omelet and drizzle 1 TBSP tahini sauce on top.
Gently fold the omelet in half, cover pan with a lid and turn off heat. Let sit for a few minutes.
Gently slide omelet into a plate. Drizzle 1 TBSP Sesame Kingdom tahini sauce on top and garnish with chopped fresh parsley.
500g organic wheat couscous
1 lb butternut squash
1 lb asparagus stalks trimmed and pealed
I large onion halved and sliced against grain to 1/8” slices
1/2 cup organic Turkish apricots, or golden raisins (Whole Foods market, or Trader Joe’s)
1/2 cup mission figs
1/4 cup chopped mint
1/4 cup chopped flat-leaf parsley
4 TBSP extra virgin olive oil
2 tsp Sesame kingdom Classic Tahini
1 garlic clove crushed
1 tsp cumin seeds, toasted and lightly crushed
1 TBSP cumin
Pinch of sea salt
Roast Butternut Squash
Preheat oven to 425 degrees
Cut butternut squash in half lengthways, scoop out seeds and discard. Brush with olive oil, sprinkle sea salt and fresh ground black pepper.
Place on a baking sheet, skin side down and bake for 45 minutes. Let cool
Peal off squash skin and chop flesh to 1/2” cubes.
Lower oven temperature to 300 degree (for baking couscous)
Place a medium sauté pan on a medium to high heat. Add 2 tablespoons of olive oil, sliced onions, honey, cumin, ¼ teaspoon sea salt and ¼ teaspoon pepper. Sauté for about 20 minutes until onions are soft, dark brown and sweet.
Remove from heat, stir in apricots and set aside.
Pour about 1” water into a large sauce pan, and set a collapsable steamer inside. Bring the water to boil, set the asparagus inside the steamer, cover and steam for about 5 minutes. Transfer to a plate, drizzle olive oil, lemon juice and sprinkle with sea salt.
Line the base and sides of a roasting tin, approximately 8” x 12”, with parchment paper. spread couscous evenly with 1/2 tsp salt. Pour on 800 ml of boiling water and 2 tablespoons of olive oil. Stir and leave to soak for 10 minutes covered with foil. Drizzle more oil, cover with foil again and bake in the oven for 15 minutes. Remove from oven and fluff up with a fork.
Once couscous has slightly cooled transfer it into a large bowl. Add chopped butternut squash, apricots, figs (quartered lengthwise) and caramelized onion. Mix gently. Add toasted cumin seeds, garlic, and most of the chopped mint and parsley, leaving a little to the end. Finally add the lemon juice, a pinch of salt, ½ teaspoon of pepper and mix. Drizzle Sesame Kingdom fresh tahini sauce on top. Enjoy!
60g fine bulgar wheat (trade with grated raw cauliflower for gluten free version
4 medium tomatoes, ripe but still firm
4 large bunches fresh Italian parsley
2 medium shallots
60g/4 bunches fresh mint
3-4 tbsp lemon juice to soak bulgar (for gluten free version, rough grate, or pulse raw cauliflower in food processor)
2/3 cup extra virgin olive oil
Sesame Kingdom Classic tahini
Salt and black pepper
Place the bulgar in a fine sieve and wash under cold water until water is clear. Transfer to a bowl. Soak in 2-3 TBS lemon juice and let rest for 30 min. (Trade bulgar for cauliflower for a gluten free version)
Chop the tomatoes and shallots into 1/4” cubes and add to the bowl along with lemon juice.
Remove the stems of the parsley, pack the leaves tightly and finely shred them as thin as you can (1mm). Do the same with the mint leaves and add both to the bowl.
Serve at room temperature with Sesame Kingdom Classic tahini and fresh pita bread.