Toasted Pitta, Tahini & Figs

📝 Ingredients

• 2 pitta breads (about 65 g each)
• 30 g tahini (2 tbsp)
• ½ lemon (juice)
• 2 tbsp cold water
• 4 fresh figs (about 50 g each)
• 1 tbsp honey
• 2 tsp sesame seeds
• 6 fresh mint leaves
• 1 pinch fleur de sel

🍴 Utensils

• Frying pan
• Small bowl
• Fork
• Very sharp knife
• Chopping board

📖 Steps

1. Dry-toast the sesame seeds in the frying pan over a medium heat for 2 to 3 min, stirring constantly, until golden and fragrant. Tip them straight onto a plate to stop them cooking.
2. In the small bowl, mix the tahini with the juice of the half lemon. It will thicken and turn lumpy at first, which is normal: add the cold water a spoonful at a time, whisking with a fork, until you have a smooth, spreadable cream.
3. Gently wash the figs, remove the small hard stem at the top, then cut them into quarters with a very sharp knife so as not to squash them.
4. Toast the pittas one at a time in the same dry frying pan over a medium heat, 1 to 2 min per side, until hot, soft and lightly golden in places. Don't cook them any longer or they'll harden.
5. Place the warm pittas on the plates and spread them with the tahini cream right to the edges. Arrange the fig quarters on top, cut side up, pressing them in lightly.
6. Drizzle with honey, sprinkle with toasted sesame and a pinch of fleur de sel, then add the chopped mint at the last moment. Eat straight away, ideally 1 h to 1 h 30 before your workout to give yourself time to digest.