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Green cannellini and tahini
Fruit and vegetables
30g/1oz
parsley
, roughly chopped
30g/1oz
fresh coriander
, roughly chopped
30g/1oz
chives
, roughly chopped
1
garlic
clove, crushed
2½ tbsp
lemon juice
1½ tbsp
lemon juice
1
garlic
clove, crushed
½ tsp
chilli
flakes
Tins, packets and jars
300g/10½oz
plain flour
, plus extra for dusting
3 x 400g tins
cannellini beans
, drained
80g/3oz
tahini
Cooking ingredients
2 tsp fast action dried
yeast
2 tsp
caster sugar
50g/1¾oz
wholemeal flour
1 tsp
salt
1 tbsp
olive oil
, plus extra for oiling
75ml/2½fl oz
olive oil
1¼ tsp
cumin
seeds, toasted and roughly crushed with a pestle and mortar
salt and freshly ground
black pepper
2½ tbsp
olive oil
¼ tsp
paprika
Other
1 round white or brown
pitta bread
(approx. 100g/3½oz), pocket opened up then roughly torn into 2–3cm/1in pieces
1 tbsp za’atar
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