Summer greens with tahini sauce

Serves: 8
Time to make: 40 mins

Total cost: $ 20.80 / $ 2.65 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

2 bunches broccolini, trimmed (or 4 cups broccoli florets)
1 bunch asparagus, trimmed
1 cup green beans (use flat beans if available), trimmed
2 courgetteszucchini, summer squashX, 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)

Nutrition Info

Kilojoules 600kJ
Calories 143cal
Protein 7g
Total fat 10g
Saturated fat 2g
Carbohydrates 5g
Sugars 2g
Dietary fibre 5g
Sodium 100mg
Calcium 110mg
Iron 1.5mg

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.

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