Summer greens with tahini sauce
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)
Total fat 10g
Saturated fat 2g
Dietary fibre 5g
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.
Make it gluten free: Check tahini is gluten free.
Make it vegan: Omit anchovies or substitute with seaweed flakes. Use coconut yoghurt.
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.