Georgina Hayden

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Sesame and banana toastie

09.23.2014 by georgie // 1 Comment

We’ve run away for a little while, island hopping around Greece, being hermits and taking it easy. It is blissful, and quite frankly I don’t want to come home. On the plus side I feel more inspired than I have in a long time and am brimming with recipes ideas from all the beautiful food we have eaten and seen. A lot of it vegetarian and almost all incredibly wholesome.

A quick one for today then, a post dedicated to my love of tahini: sesame seed paste. It is something that has always graced our cupboards and is used heavily in Greek and Middle Eastern cuisine, and has become increasingly popular back home in the UK too. They even sell it in the mini (chain) supermarket in our building now. Straight up it is quite intense (think mouth coating, unsweetened smooth peanut butter) but this vegan, natural ingredient is an all rounder – perfect in sweets and baking, savoury dishes, smoothies, salad dressings – tahini is a winner store cupboard ingredient.

So, inspired by  our wonderful surroundings here is a quick brekkie we knocked up on our travels, something I will most definitely be making again.

Sesame and Banana Toastie

 

Sesame and banana toastie

Makes enough for 1 hungry person or 2 breakfast avoiders

  • A large chunk of Greek sesame bread (koulouri) or 2 large slices of bread
  • A large ripe banana
  • A few tablespoons of honey
  • A tablespoon of tahini
  • Pinch of ground cinnamon (we didn’t have any to hand but if we had I’d definitely have sprinkled a bit in)
  • Olive oil
  • Generous pinch of sea salt

Place your toastie machine to warm up. Alternatively you could do this in a hot griddle pan with a weight on the toastie to squish it down.

Mash the banana with the tahini and enough honey to sweeten, about a tablespoon. Open up the koulouri bread and lightly drizzle the outside with a little olive oil. Alternatively drizzle the bread with a little oil. Pile the mashed banana into the koulouri, or spread onto one of the slices of bread and top with the other (you want the oiled sides on the outside to stop it sticking to the machine or griddle).

Grill your toastie, until golden and slightly caramelised around the edges – a little of the banana and honey may have creeped out the sides. Then transfer to a plate or board and finish with another drizzle of honey and a sprinkle of sea salt.

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Categories // Breakfast & brunch, Greek and Cypriot, Vegan and Vegetarian Tags // Cyprus, Dairy-free, Greek, Middle Eastern, Snack, Vegan

Comments

  1. saranga says

    October 27, 2014 at 7:44 pm

    I had no idea you could do this with tahini! I tend to use tahini just in humous. I’ll try it your way.

    Reply

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Georgina is a food writer, stylist and illustrator from North London.
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  • This mornings breathtaking breakfast by @skyemcalpine. All recipes from Skye’s seriously stunning new book, surrounded by friends in the most glorious setting (@petershamnurseries you make me weep. And wish I had more credit cards). What a corker of a day. #atableinvenice
  • Suns out. New dress. Sunnies on. And starting the day with a stupendously gorgeous breakfast by @skyemcalpine at @petershamnurseries. What a day! Pics of breakfast to follow. Although I’ll blatantly have to steal @theboywhobakes’ because holding wriggly P + taking decent pics is near impossible. (Or I’m just a crap photographer).
  • Roasted Mespila (aka loquats or nespole). Just like on our wedding day, where we had them alongside the most perfect panna cotta.
  • Late night testing means tahinopita for breakfast. These vegan breads are filled with a sweet cinnamon tahini and are one of my all time favourite Cypriot foods. I reckon they’re going to be a hit from the next book (easy, quick, vegan ✅✅✅)

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