@shannons.concert.journal: summer still isn’t over @Zara Larsson #zaralarsson #midnightsun #fangirl #fyp

Shannon :)
Shannon :)
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Monday 19 October 2026 02:04:19 GMT
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TOMATO SANDWICH 🍅🥪 with homemade chickpea aioli @sophsplantkitchen  Nothing beats the simplicity of a tomato sandwich. This was STUNNING, I can’t urge you enough to try it before tomato season sadly comes to an end!  Here’s a few tips to make the best and tastiest tomato sandwich: 🧂season the tomato slices with flakey salt at least 5 mins before you build the sandwich  🍞 use a good quality sourdough 🧄 rub a raw garlic clove, followed by the fleshy end of the tomato directly into the bread, followed by a little more flakey salt and some extra virgin olive oil  INGREDIENTS & METHOD 2 slices of good quality sourdough bread  Beef tomato  Flakey salt Extra virgin olive oil  Garlic clove  👉For the Chickpea Aoili In a blender, add: 200g chickpeas  3 cloves garlic 1 tsp Dijon mustard  Juice of half a lemon 50ml olive oil  a little water to loosen if needed  💚method: blend together in a high speed bullet  👉To serve: (optional) sumac onions (half a red onion thinly sliced and quickly pickled with the juice of half a lime and 1 tsp of sumac) 💚 method: slice the onion, then combine with the lime juice and sumac, pinch together with your fingers for 1 min then set in the fridge whilst you prepare the rest FULL METHOD: Prep the sumac onions (if using) and leave on the fridge.  Whizz they chickpea aioli ingredients together.  Slice the beef tomato and season with flakey salt. Cut and toast the bread, then rub on side of each slice well with the garlic clove, then the tomato end, then add a little flakey salt and olive oil. Layer the sandwich aioli first, then tomato and onion. Add a little aioli to the other slice, then squish down, slice and enjoy.  #tomatogirl #tomatogirlsummer #tomatosandwich #veganfyp
TOMATO SANDWICH 🍅🥪 with homemade chickpea aioli @sophsplantkitchen Nothing beats the simplicity of a tomato sandwich. This was STUNNING, I can’t urge you enough to try it before tomato season sadly comes to an end! Here’s a few tips to make the best and tastiest tomato sandwich: 🧂season the tomato slices with flakey salt at least 5 mins before you build the sandwich 🍞 use a good quality sourdough 🧄 rub a raw garlic clove, followed by the fleshy end of the tomato directly into the bread, followed by a little more flakey salt and some extra virgin olive oil INGREDIENTS & METHOD 2 slices of good quality sourdough bread Beef tomato Flakey salt Extra virgin olive oil Garlic clove 👉For the Chickpea Aoili In a blender, add: 200g chickpeas 3 cloves garlic 1 tsp Dijon mustard Juice of half a lemon 50ml olive oil a little water to loosen if needed 💚method: blend together in a high speed bullet 👉To serve: (optional) sumac onions (half a red onion thinly sliced and quickly pickled with the juice of half a lime and 1 tsp of sumac) 💚 method: slice the onion, then combine with the lime juice and sumac, pinch together with your fingers for 1 min then set in the fridge whilst you prepare the rest FULL METHOD: Prep the sumac onions (if using) and leave on the fridge. Whizz they chickpea aioli ingredients together. Slice the beef tomato and season with flakey salt. Cut and toast the bread, then rub on side of each slice well with the garlic clove, then the tomato end, then add a little flakey salt and olive oil. Layer the sandwich aioli first, then tomato and onion. Add a little aioli to the other slice, then squish down, slice and enjoy. #tomatogirl #tomatogirlsummer #tomatosandwich #veganfyp

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