I think I’m going to be having a bit of a run on tahini based dressings this week…
It’s ages since I’ve had any, but I’ve got a nice big jar now and I’m really enjoying the flavour again! It worked really well in yesterday’s Chinese inspired recipe.
I’ve also recently discovered that tinned broad beans are actually rather nice, I’m not sure why I’d discounted them before. So I’ve combined the beans with some beautiful slightly bitter cavolo nero and juicy mushrooms, salty olives and capers, and a nutty tahini dressing with a drop of vinegar to temper the warm flavour of the sesame seeds. I’m serving it with a little couscous and rocket to make a balanced, and very tasty meal, with great textures.
100 g cavolo nero, shredded
100 g mushrooms, quartered
1 tsp oil
1 300 g tin of broad beans (195 g when drained)
75 g green olives, halved if large (mine are the type stuffed with almonds)
5 large capers, quartered (the type with the long stem)
2 tsp tahini
50 ml water
2 tsp apple cider vinegar
75 g gluten free couscous
100 ml boiling water
35 g rocket
salt and pepper
Put the couscous, 100 ml of boiling water and a pinch each of salt and pepper in a bowl. Stir, cover, and leave for 10 minutes. Fluff up with a fork.
Heat the oil in a saute pan on a medium heat. Add the cavolo nero, mushrooms and a pinch of salt and cook, stirring often for 4 minutes. Turn the heat down low and continue to cook (and stir), for a further 6 minutes. The mushrooms should be juicy, and the cavolo nero should be just turning tender, you still want a bit of chew in it.
While the vegetables are cooking make the dressing. Stir together the tahini, water, vinegar and a pinch of salt. It’ll take a bit of mixing to get it to come together!
Add the dressing and the drained broad beans to the vegetables and toss together so everything is nicely coated. Leave to cool.
For each serving, put a bed of rocket and couscous in a shallow bowl, then the vegetable tahini mixture, and top with olives and capers.