For the tabbouleh, finely chop the parsley and red onion and add to a mixing bowl. Cut the tomatoes into quarters and discard some of the water if there is a lot, then finely chop the tomatoes and add them to the bowl along with the lemon juice, olive oil and salt. Tear in the mint leaves, toss well and set aside.

To make the whipped tahini, add the tahini to a bowl and slowly whisk the water through, a little at a time, until you have a smooth, almost yoghurt-like consistency (you may need more or less water depending on the brand of tahini). Stir through the pomegranate molasses, cumin and a pinch of salt. Set aside.

Toast the thick slices of sourdough bread.

Layer up a big dollop of tahini, then the salad and an extra drizzle of pomegranate molasses and olive oil. Sprinkle over some sesame seeds, aleppo pepper flakes and a few extra torn mint leaves, if you like.