Tahini Thins: Yotam Ottolenghi

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

2 large eggs

100g tahini

180g plain flour

Salt and black pepper, plus flaked salt to finish

1½ tbsp white sesame seeds

1 tsp chilli flakes

1½ tbsp nori flakes

Directions at theguardian.com

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