Recipe: Lemon Dill Marinated Tomatoes on Edamame Toast

INGREDIENTS

• 1 clove finely minced garlic
• 2 lemons, zested and juiced, divided
• 2 tablespoons finely chopped dill
• 2 tablespoons finely chopped green onions
• ¼ teaspoon crushed red pepper flakes
• 3 tablespoons extra virgin olive oil, divided
• 2 heirloom tomatoes, sliced
• Salt and Pepper, to taste
• 1 1/2 cups frozen edamame, thawed
• 1/4 cup tahini
• 1/4 cup roughly chopped dill
• 1/4 cup roughly chopped green onions
• 2 tablespoon apple cider vinegar
• 1/4 cup + cold water
• Avocado spray oil
• 4 large slices rustic bread
   

INSTRUCTIONS

1. In a wide, shallow bowl add one clove grated garlic, 1 lemon, zest and juice, 2 tablespoons dill, 2 tablespoons green onions, crushed red pepper flakes, and 2 tablespoons olive oil and stir to combine. Add in your tomato slices then turn and coat well in the marinade. Season tomatoes with a generous pinch of salt and pepper and allow the slices to sit for 5-10 minutes to marinate – turning once.
2. Add the thawed edamame, tahini, remaining dill, chives, garlic, lemon zest and juice, vinegar, remaining 1 tablespoon of olive oil, water and a generous pinch of salt and pepper to a food processor. Process on high, scraping down the sides as needed until the mixture is mostly smooth but thick. Taste and adjust salt and pepper as needed.
3. To assemble, spray avocado oil on both sides of the bread and toast in a grill pan.
4. Divide the edamame spread between slices of bread then top with a few slices of the marinated tomato slices. Drizzle a bit of the tomato marinade then sprinkle with freshly ground pepper and flaky salt, if desired.
    

SERVES: 4