1. Prepare the tahini.  Mix all the tahini ingredients in a bowl. Whisk till smooth and creamy. The tahini’s texture should neither be too watery nor too thick. If too thick, thin with water and lemon juice. If too thin, add more raw tahini.
  2. Taste and adjust the seasoning. Set aside.
  3. Dry roast the pine nuts. Heat a small sauté pan over a high heat. When the pan is hot, add the pine nuts.  Carefully roast the pine nuts, constantly shaking the pan to prevent burning or scorching. When the nuts begin to brown, quickly remove from heat and pour into a small dish.  Set aside and allow to cool.
  4. Finely chop the parsley, coriander leaves and green onions. Place in a bowl and mix in the Redefine Beef, spices and olive oil. Set aside.
  5. Slice the tomato and arrange in an oven proof dish or two-handled, heat proof, skillet.
  6. Loosely spread the New-Meat™️ mixture on top of the tomatoes, making sure not to pack it down.
  7. Top the New-Meat™️ with tahini.
  8. Bake in a hot oven, 190° C (375° F), for 10-15 minutes.
  9. Remove pan from oven and sprinkle with the dry roasted pine nuts and chopped parsley.  Serve hot.
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7g (1 ½ tsps) parsley

7g (1 ½ tsps) coriander leaves

Pinch of black pepper

Pinch of salt

Pinch of ground cumin

Pinch of Baharat (Middle Eastern spice blend)

15g (1 tbsp) olive oil

1 ripe medium tomato

30g (2 tbsps) pine nuts


60g (1/4 cup) tahini paste

50g (3 ½ tbsps) water

6g (1 1/4 tsps) lemon juice

Pinch of salt