Step 1

Preheat oven to 100°C. Place olives onto a baking tray (20 x 30 cm) and dry out for 3 hours (100°C), with door slightly ajar, until olives are dry but not hard. Set aside to cool. Turn oven off to cool completely.

Step 2

Place a small bowl onto mixing bowl lid and weigh water and yeast into it. Leave for 5 minutes, then place small bowl back onto mixing bowl lid and weigh chia seeds and add squid ink, then stir to combine. Leave for 5 minutes.

Step 3

Oil a large bowl and set aside. Place rye grains into mixing bowl and mill 1 min/speed 10.

Step 4

Add chia mixture and salt and knead Dough /2 min. Transfer into oiled bowl, cover and set aside in a warm place for 1 hour to rise.

Step 5

Line a baking tray (20 x 30 cm) with baking paper. Transfer dough onto baking tray and shape into a rectangle (approx. 25 x 15 cm).

Step 6

Place into cold oven and set oven temperature to 190°C. When oven reaches temperature (190°C), bake for 15 minutes (190°C) then set aside to cool.

Step 7

Cut loaf into thirds. Set aside two-thirds of loaf, and cut remaining portion into 4 pieces. Place bread pieces into mixing bowl and chop 8 sec/speed 7.

Step 8

Add dried olives and pepper and mix 3 sec/speed 5. Transfer into a sealable container and set aside. Clean and dry mixing bowl.

Step 9

Place tahini, lemon juice and oil into mixing bowl and blend 20 sec/speed 4.

Step 10

Add yoghurt, cumin and chilli flakes and blend 10 sec/speed 6.

Step 11

Scrape down sides of mixing bowl with spatula, then mix 30 sec/speed 4. Season to taste, then transfer into a sealable containter and place into refrigerator until ready to serve.

Step 12

Fill 8 mini terracotta flower pots two-thirds full with Tahini dip, then place vegetables into tahini (to appear as if they are sticking up from the ground). Trim vegetables as needed. Sprinkle Rye and chia soil around vegetables. Serve with extra Rye and chia bread, or place into refrigerator for up to 2 hours until ready to serve.