Crunchy tahini green salad

If you have a selection of green vegetables and a jar of tahini in the fridge, then make this salad. It is greater than the sum of its parts. It works in winter, slightly warm, or in summer, chilled. And it’s a great way of packing in your servings of healthy green vegetables. This time I included a few sorrel leaves from the garden. It can be a served as a side to a main dish. Or, if like us, you want to eat vegetarian, simply add a pack of lentil seeds. We like to include three types of vegetables, crinkly ones such as cavolo nero and broccoli work well as they hold the dressing well.

Serves 4
For the greens:-
4 tbsp seeds, such as pumpkin or sunflower
4 tbsp nuts, such as pistachios
1 tbsp maple syrup [optional]
sea salt and freshly ground black pepper
500g mixed seasonal green vegetables [see below for suggested combinations]
For the dressing:-
2 tbsp tahini
juice of 1 lemon
2 tsps maple syrup
1 tbsp extra virgin olive oil
Suggested vegetable combinations:-
Winter – purple sprouting broccoli, kale, cavolo nero
Spring – purple sprouting broccoli, asparagus, sugar snaps
Summer – green beans, broccoli, peas
Autumn – shredded Brussels sprouts, winter greens

First, prepare the seeds. We prefer to toast them lightly in a dry frying pan, this gives the taste but saves on sugar. If you prefer the maple syrup seeds, first preheat the oven to 200°C/fan 180°C/gas 6. Put the seeds and nuts on a baking tray, pour over the maple syrup and season with a pinch of salt and pepper. Toss so everything is coated in syrup, then roast in the oven for 10 minutes. Take out of the oven and set aside to cool.

Meanwhile, make the dressing by combining the ingredients with a pinch of salt and pepper. Set aside.

Next, prepare the greens for blanching in hot water. As a general rule, purple sprouting broccoli [40 seconds], kale [30 seconds], asparagus [60 seconds], green beans [40 seconds], broccoli [40 seconds], shredded sprouts [30 seconds], winter greens [30 seconds]. The aim is for the vegetables to be al dente. Blanch each vegetable in turn by plunging into boiling water. 

Once the greens are blanched, drain and place in a serving dish. Pour over the dressing lentil seeds and toss so everything is coated. Top with the roasted seeds and nuts, and, if using, the lentil seeds. 5 to remember
una selección de – a selection of
un tarro de tahini – a jar of tahini
una pizca de – a pinch of
al dente – al dente
blanqueado – blanched

This recipe is from ‘A Modern Way to Eat’ by Anna Jones [UK: Fourth Estate]

If you feel hungry, try these recipes:-
Asparagus and lemon risotto
Sweet carrot salad
Roasted cauliflower salad

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Crunchy tahini green salad #Spain#Recipe by Anna Jones@we_are_food https://wp.me/p3dYp6-2kF via @Spanish_Valley

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