KITCHEN TABLE

SESAME SWEET AND SAVOURY

Rachel Belle reimagines tahini and “all its sesame seeds friends” into globally-influenced ingenious recipes in her book Open Sesame (Sasquatch Books, $22.95).

ROASTED STRAWBERRY TOAST

Image credit: Open Sesame by Rachel Belle.

1 pound fresh strawberries, hulled and sliced into quarters

2 tbsp honey

2 tsp balsamic glaze or balsamic vinegar

A few cranks of freshly ground pepper

Pinch of kosher salt

Thick sliced bread from a crusty loaf (like sourdough)

4-ounce tube plain goat cheese Flaky salt, for sprinkling

A handful of fresh basil leaves, thinly cut into strips or a chiffonade

Tahini, for drizzling

1. Preheat the oven to 425° F.

2. Add the strawberries, honey, balsamic, pepper, and kosher salt to an 8-by-8-inch baking pan. (You don’t want them spread out in a large pan.) Roast for about 30 minutes, until the strawberries are slumped and very soft and juicy. Break them up a bit with a wooden spoon.

3. Toast as many slices of bread as you’d like. Generously schmear one side of each toast with goat cheese, all the way to the edges. Spoon on some strawberries and their juices, sprinkle with flaky salt and basil, and drizzle with tahini.

GOLDEN HUMMUS

Image credit: Open Sesame by Rachel Belle.

2 medium garlic cloves

½ cup (from 2 to 3 lemons) freshly squeezed lemon juice, plus more to taste

1½ teaspoons salt

1 medium golden beet, peeled and cut into medium chunks

½ cup tahini

1 tsp turmeric powder

Cold water, as needed

1 (15.5-ounce) can chickpeas, drained and rinsed

Good quality extra-virgin olive oil for finishing

Flaky salt, for garnish

1. In a food processor or blender (ideally a high-speed one), blend the garlic, lemon juice, and salt and let sit for 10 minutes so the garlic can mellow.

2. Meanwhile, place the beet chunks in a microwave-safe bowl, cover, and microwave on high for 2 to 5 minutes until totally tender. Or, on the stovetop, steam until tender, about 10 to 12 minutes. Let the beets cool to room temperature.

3. Add the tahini, beets, and turmeric to the garlic mixture and blend until smooth. If the tahini seizes up, add a teaspoon of cold water at a time until it flows again.

4. Add the chickpeas and blend until ethereally smooth and creamy, adding a little more cold water as needed if it seizes up. If you’re using a food processor or regular blender, blend for several minutes until the hummus is the texture of frosting: thick but fluffy, no chunks or grainy bits remaining. Taste and season with more lemon juice or salt as needed.

5. Spread the hummus in a shallow bowl, and using the back of a spoon, press down lightly while turning the bowl to create a swoopy valley. Drizzle a generous amount of olive oil into the valley and garnish the whole thing with flaky salt. The hummus will keep refrigerated in a tightly lidded container for up to 5 days.

COLD SESAME SOBA

Image credit: Open Sesame by Rachel Belle.

1 small bunch (6 to 8 leaves) kale, ribs and stems removed

4 bundles (around 400 g) soba noodles

Salt, for sprinkling

3 tbsp plus 1 tsp sesame oil, divided

3 tbsp soy sauce

1 tbsp honey

1 tbsp sesame seeds

1 tsp sriracha (optional)

Neutral oil, for sautéing

2 medium zucchini, sliced into 4-inch coins

2 green onions, white and green parts thinly sliced on the bias

1. Bring a large pot of salted water to a boil. Add the kale and blanch for a minute or two, until bright green and softened. Reserving the kale water, transfer the kale to a strainer using tongs and run it under cold water to stop the cooking.

2. Cook the soba noodles in the kale water according to package directions, until al dente.

3. While the noodles are cooking, squeeze out as much water as possible from the kale and slice the kale blob into ½-inch ribbons. Sprinkle lightly with salt, drizzle with 1 teaspoon of the sesame oil, and lightly massage it into the kale. Set aside

4. Drain the soba noodles and rinse with cold water until the noodles are cold. Set aside.

5. In a large serving bowl, add 3 tablespoons of sesame oil, the soy sauce, honey, sesame seeds, and sriracha and whisk until the honey has completely dissolved. Add the soba noodles, tossing until the noodles are evenly coated.

6. Add 2 teaspoons of the neutral oil to a large pan heated to medium high, and sauté the zucchini in a single layer until both sides are deeply browned, seasoning with a light sprinkle of salt on each side. This will most likely need to be done in batches. Add 2 more teaspoons of oil before starting each batch. Transfer the zucchini to a plate to cool.

7. Add the green onions, kale, and zucchini to the soba noodles, tossing carefully to keep the zucchini intact.

If you have the time, let the noodles marinate for a few hours.

If you can’t, it can be eaten immediately.

Leftovers are tasty both cold and at room temperature.

Open Sesame by Rachel Belle is published by Sasquatch Books, $22.95.