Roasted Tomato & Bean Toasts with Cucumber Salad
tomato bean dip:
3 tomatoes, cut into eighths
1 small onion, cut into rings
1 tbsp oil
pinch of salt
2 ½ tbsp sunflower seeds
½ can kidney beans (120g)
1 tsp tahini
1 tbsp soy sauce
½ tsp mustard
1 tbsp tomato purée
juice of ½ lemon, more to taste if needed
1 tbsp balsamic vinegar
salt & spices of choice to taste
→ this sauce tastes also really nice if you warm it up in a saucepan for a few minutes
→ lasts sealed in the fridge for up to 3 days
cucumber salad:
1 cucumber
½ small red onion
1 tbsp unsweetened soy yogurt
1 tbsp soy cream (or add another tbsp soy yogurt)
1 tbsp white wine vinegar
1 tbsp soy sauce spices of choice extra salt if needed
→ lasts in the fridge for 2 days
→ serves 2-3