This recipe first appeared in Food magazine.
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Ingredients
Tahini lemon drizzle
Method
1.Heat oil in a frying pan. Add the mix of trimmed beans and asparagus – you can just use green beans, if preferred. Stir fry for 3-5 minutes over a high heat until tender crisp. Season with salt.
2.While the beans and asparagus are cooking, make the tahini lemon drizzle (see below).
3.Arrange the cooked vegetables on plates, coat with the drizzle and scatter on the almonds and crumbled crisp bacon, if using. Serve hot or cold.
Tahini lemon drizzle
4.In a small bowl, whisk together the tahini, lemon juice, garlic and enough water for a drizzling consistency. Set aside.
Note
- You could use the tahini lemon drizzle as a tangy dip for potato wedges. – Use the drizzle for other vegetables or over a salad. Try a medley of spring vegetables, such as peas, asparagus, beans, and snow peas. PER SERVE Energy 188kcal, 788kj • Protein 10.4g • Total Fat 13g • Saturated Fat 1.5g • Carbohydrate 3.8 • Fibre 5.9g • Sodium 423mg
