Tomato and cucumber salad with sweet and salty tahini dressing

Ingredients

• 1½ tbsp dukkah
• (shop-bought)
• 1 tsp aleppo chilli flakes
• 2 tbsp olive oil
• 75g tahini
• 1 tbsp rice wine vinegar
• 2 tsp soy sauce
• 1 tsp maple syrup
• 2 tomatoes, cut into
• 5cm chunks (240g)
• 4 baby (or ½ regular) cucumbers, watery
• Seeds scooped out if using regular cucumber
• And cut into approx.
• 2½cm irregular chunks
• (200g)
• 10g dill, roughly chopped
• Fine sea salt
• 2 tablespoons of water
• ¼ teaspoon of salt