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Peas and baby leaf green with tahini dressing
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Serves: 4 as a side
1 small garlic clove
25g flat leaf parsley
2 tbsp tahini paste
½ lemon, juice
1 tbsp olive oil
1 tsp sesame oil
1 tsp maple syrup (or honey)
500g fresh peas in the pod, shelled (about 200g shelled weight
200g pack baby leaf greens, coarsely shredded
1 tsp sesame seeds, toasted
1. Put the garlic and parsley in a small food processor and whizz until finely chopped. Add the tahini, lemon juice, olive and sesame oils, maple syrup (or honey) and 3 tbsp cold water. Season and whizz to a smooth sauce.
2. Cook the peas and greens in a large pan of boiling water for 2 minutes. Drain well and transfer to a serving platter. Drizzle over the tahini dressing, sprinkle with the toasted sesame seeds and serve warm. SF
This recipe first appeared in the Harvest section of Waitrose Food, June 2016 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in June 2016.