Delicious topping ideas:
Coriander & lemon yoghurt
Pick and finely chop 1 bunch of coriander leaves (30g) and place in a small bowl. Finely grate in ½ a clove of garlic, stir through 6 tablespoons of natural yoghurt and squeeze in the juice of ½ a lemon. Stir and season to taste with sea salt and black pepper.
Tahini sauce
Place 4 tablespoons of tahini into a bowl, squeeze in the juice of ½ a lemon, and keep adding splashes of boiling water until you get a spoonable, smooth consistency. Season with a small pinch of sea salt and drizzle in a little chilli sauce, if you like.
Pickled cabbage
Finely slice or speed-peel ½ a small red cabbage into a bowl, then scrunch with a good pinch of sea salt and 4 tablespoons of red or white wine vinegar. Leave to pickle for at least 10 minutes.
Pickled chillies
Finely slice 2 mixed-colour chilies (deseed, if you like) and place in a bowl. Add 4 tablespoons of red or white wine vinegar with a pinch of sea salt, and toss together. Leave to pickle for at least 10 minutes.
Cucumber & mint salad
Scratch the outside of 1 cucumber with a fork to create grooves, then finely slice into rounds. Finely chop and add the leaves from 1 bunch of fresh mint (30g), sprinkle over a pinch of sea salt and add 1 tablespoon each of red wine vinegar and extra virgin olive oil.
