Warm winter green salad with tahini dressing
Honey & Co say this is their go-to meal whenever they feel that the chill of autumn and winter is making them eat less veg
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- ½ tsp sea salt flakes, plus extra for blanching the vegetables
- 200g Tenderstem or purple sprouting broccoli, trimmed (larger ones halved)
- 200g trimmed green beans
- 200g Swiss or rainbow chard, stems chopped, leaves ripped in ½
- 3 tbsp olive oil
- 2 clove/s garlic, peeled and halved
- 2 tbsp sesame seeds
- 1 large leek, halved, washed, then thickly sliced
- Sprinkling of sumac (optional)
For the dressing
- 100g Cooks’ Ingredients Tahini Paste
- 1 lemon, juice
- 120ml ice-cold water
Fill a large, deep frying pan with water, season with salt (we use 1 tsp salt for every 1L water) and bring to a boil. Add the broccoli to the pan, blanch for 3 minutes until just tender then, using tongs, remove to a large colander set over a bowl.
Add the green beans to the same water and blanch for 3 minutes, until just tender, then remove to the same colander. Add the chard leaves to the water and blanch for 1-2 minutes, until just wilted. Tip the water and chard over the resting broccoli and beans.
Return the empty frying pan to the heat and add the olive oil, garlic and sesame seeds, then stir fry for 1 minute. Add the leek and chard stems, season with the ½ tsp sea salt flakes and sauté over a medium heat for 6-8 minutes, stirring occasionally, until softened.
Add all the vegetables back to the pan, toss them a couple of times to coat with the sesame goodness, then transfer to a serving plate. Mix all the dressing ingredients together, season with salt, and serve on the side for dipping the vegetables into, or drizzle all over the top. Sprinkle with the sumac, if using, and serve immediately, while still hot.
The dressing can easily be made lighter by using half yogurt and half tahini
Typical values per serving when made using specific products in recipe