Tahini & Olive Spaghetti with Tomato Salad

  • Prep time
  • Cook time
  • Serving
    Yields 2



  • 125g spaghetti, preferably wholewheat
  • 1 x 400g Mount Zero chickpeas
  • 200g tomatoes, cored and sliced
  • ½ small shallot, finely sliced
  • 1 tsp Mount Zero extra-virgin olive oil
  • zest and juice of ½ small lemon
  • 1 x 30g pack flat-leaf parsley, leaves roughly chopped
  • 2-3 tbsp Raw Tahini, stirred
  • 1 garlic clove, crushed
  • 50g pitted Mount Zero Olives, chopped
  • 15g hazelnuts, toasted and chopped

Tasmin Burnett-Hall recipe


  1. Cook the spaghetti in boiling salted water for 10-11 minutes, or until al dente. Meanwhile, tip the chickpeas into a colander and rinse under the tap. Leave in the colander.
  2. Layer the tomatoes and shallot on a serving plate for the side salad, season and drizzle with the olive oil plus a squeeze of lemon juice. Scatter with some of the parsley and set aside.
  3. Scoop out a mugful of the pasta cooking water, then drain the spaghetti into the same colander as the chickpeas. Tip both back into the pan and mix in the tahini, garlic, olives, and parsley. Add enough of the reserved pasta water to get a sauce of a coating consistency – about 100-150ml, mixing together well. Stir in the lemon zest, plus juice to taste.
  4. Divide between warmed bowls and serve scattered with the nuts, accompanied by the tomato salad.