Roasted Tomato & Bean Toasts with Cucumber Salad

tomato bean dip:

3 tomatoes, cut into eighths

1 small onion, cut into rings

1 tbsp oil

pinch of salt

2 ½ tbsp sunflower seeds

½ can kidney beans (120g)

1 tsp tahini

1 tbsp soy sauce

½ tsp mustard

1 tbsp tomato purée

juice of ½ lemon, more to taste if needed

1 tbsp balsamic vinegar

salt & spices of choice to taste

→ this sauce tastes also really nice if you warm it up in a saucepan for a few minutes

→ lasts sealed in the fridge for up to 3 days

cucumber salad:

1 cucumber

½ small red onion

1 tbsp unsweetened soy yogurt

1 tbsp soy cream (or add another tbsp soy yogurt)

1 tbsp white wine vinegar

1 tbsp soy sauce spices of choice extra salt if needed

→ lasts in the fridge for 2 days

→ serves 2-3