Mains
Summer greens with tahini sauce
2 bunches broccolini, trimmed (or 4 cups broccoli florets)
1 bunch asparagus, trimmed
1 cup green beans (use flat beans if available), trimmed
2 courgettes, cut into wedges
2 baby cos lettuces, cut into wedges (optional)
½ cup shelled edamame beans, steamed (optional)
2 tablespoons tahini
1 tablespoon no-added-salt-or sugar smooth peanut butter
1 small clove garlic, crushed
2 tablespoons lemon juice
¹/³ cup low-fat plain yoghurt
3 anchovies, mashed
2 tablespoons olive oil
1 cup fresh herb leaves (eg, mint, parsley, sage, basil. See tips)
Instructions
1 Spray a large chargrill pan or barbecue hotplate with olive oil and heat to medium. Cook vegetables in batches for 1-2 minutes, until lightly charred and tender. Cook lettuce for 20-30 seconds each side (see tips).
2 Meanwhile, in a small bowl, combine tahini, peanut butter, garlic, lemon juice, yoghurt and anchovies. Thin with water as needed.
3 In a small non-stick frying pan, heat oil over medium. Fry herb leaves in batches for 10-15 seconds, or until lightly crisp. Drain on paper towels.
4 Arrange vegetables on a serving platter. Drizzle with tahini sauce and scatter with crispy herb leaves, to serve.
- Servings : 8
- Ready in : 40 Minutes
- Ingredient : Anchovies, Asparagus, Beans, Broccolini, Courgettes, zucchini, Edamame, soy beans, Garlic - fresh, Herbs - fresh, Lemon juice, Lettuce, Oil, oil spray, Peanut butter, Tahini, Yoghurt
Variations
Make it gluten free: Check tahini is gluten free.
Make it vegan: Omit anchovies or substitute with seaweed flakes. Use coconut yoghurt.
HFG tip
Pat herbs dry with a paper towel if wet.
If you prefer, you can steam or roast any of the broccolini, asparagus or beans and just chargrill the cos.
Photographer: Mark O'Meara
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