- Preparation and cooking time
- plus 48 hrs pickling
- More effort
- Serves 4
Dress this sandwich with tahini and amba sauces for a taste of Israel. It's full of flavour, with aubergine, hummus, eggs, pickles and more
For the pickles
- 150g radishes , trimmed and halved if large
- 250g carrots , cut into slices on the diagonal
- 4 shallots , finely sliced
- 250g small cauliflower florets
- 500ml white wine or cider vinegar
- 3½ tbsp granulated sugar
- ¾ tbsp sea salt flakes
- 1 tsp yellow mustard seeds
- 2 tsp caraway seeds
- 1 tsp black peppercorns , bruised
- ½ tbsp coriander seeds , bruised
For the amba sauce
For the tahini sauce
- 100g tahini
- STEP 1
To make the pickles, put all the veg in a sterilised 1-litre jar. Put the vinegar, sugar, salt and spices in a pan with 400ml water and bring to the boil. Leave to cool, then pour over the veg. Seal and leave to pickle at room temperature for 48 hrs. Will keep in the fridge for up to four weeks.
- STEP 2
To make the amba sauce, heat the oil in a pan set over a medium heat, then cook the garlic and chilli until just soft. Tip in the spices and cook for 1 min, add the mango and stir to coat, then add the vinegar, sugar and 100ml water. Cover and simmer for 10-15 mins until the mango is soft. Season to taste and squeeze over the lime juice. Will keep in the fridge for up to one week.
- STEP 3
For the tahini sauce, combine the ingredients with 80ml water and season to taste. It should be the consistency of double cream.
- STEP 4
Toss the tomatoes, cucumber and spring onions with the oil, season and squeeze over the lemon juice.
- STEP 5
Heat some olive oil in a frying pan over a medium-high heat and cook the aubergines in batches for 5-8 mins on each side until just golden. Season, then reduce the heat and continue to cook until soft.
- STEP 6
Toast and split open the pittas, then stuff with the aubergine slices, eggs, hummus, salad, pickles and amba sauce. Drizzle over the tahini sauce to serve.