Warm broad beans and friends in pear and orange dressing

Warm broad beans and friends in pear and orange dressing

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This hearty dish of greens with a creamy citrus dressing is perfect served with baked chicken with sage and lemon or crispy baked whitebait.

Ingredients

Quantity Ingredient
3 tablespoons hulled tahini
3 tablespoons orange juice
1/3 cup pear, finely grated
1 teaspoon brown rice vinegar
1 tablespoon shoyu
4 cm knob ginger, finely grated
2 teaspoons orange zest, finely grated
200g shelled broad beans
200g sugar snap peas or snow peas, trimmed
200g broccoli florets
1 tablespoon coriander leaves

Method

  1. Put the tahini in a large bowl. Gradually add the orange juice and whisk until the mixture becomes smooth. Add the pear, vinegar, shoyu, ginger and orange zest and continue whisking so it is a pourable consistency. If the dressing is too thick, add a little water to thin it. Set aside.
  2. Bring a saucepan of water to the boil and blanch the broad beans, sugar snap peas and broccoli, in separate batches, for 3–5 minutes each, or until tender but still firm. Refresh the vegetables immediately under cold running water, then drain again.
  3. Transfer the greens to a plate, top with the dressing and sprinkle over the coriander. Serve warm.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again