1 tsp sesame seeds
1/4 tsp cumin seeds
4 tomatoes, deseeded and diced
5 tbsp olive oil
4 tbsp lemon juice salt and pepper
2 tsp chopped fresh thyme
1 tbsp chopped fresh mint
4 shallots, finely chopped
500g / 1lb 2oz Idiazabal or other sheep's milk cheese, diced
Method:
Dry-fry the sesame and cumin seeds in a small, heavy-based frying pan, shaking the pan
frequently, until they begin to pop and give off their aroma. Remove from the heat and set aside to
cool.
Place the tomatoes in a bowl. To make the dressing, whisk the olive oil and lemon juice together in
a separate bowl. Season to taste with salt and pepper, then add the thyme, mint and shallots and
mix well.
Place the cheese in another bowl. Pour half the dressing over the tomatoes and toss lightly. Cover
with clingfilm and chill for 1 hour. Pour the remaining dressing over the cheese, then cover and
chill for 1 hour.
To serve, divide the cheese mixture between 6 serving plates and sprinkle with half the toasted
seeds. Top with the tomato mixture andsprinkle with the remaining toasted seeds.
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