Rich and creamy Strawberry Tahini Smoothie to kick start your summer days.
Preheat oven to 200°C. Wash and quarter the strawberries. Put them in a small oven dish and cover with rice syrup and add a pinch of salt. Mix well and let it sit for about 10 minutes. Now roast the strawberries for about 20 minutes until they are soft and release their juices. Remove from the oven and let them cool. (You can easily make this ahead a day before.)
Put a few strawberries aside for decoration. Now toss the rest of your strawberries into a highspeed blender. Add the frozen banana, yoghurt and tahini and blend until smooth. If you like a thinner texture add some cold water or some ice cubes. Top with the leftover strawberries and roasted sesame seeds.