August 26, 2024 / Lyn Jones / 0 Comments
1 - 340g bag green beans
⅓ cup sliced almonds
Juice of 1 lemon
1 garlic clove, grated
¼ cup olive oil
½ tsp salt
black pepper
Tahini, to drizzle
1. Boil a large pot of water over high heat. Trim the beans to remove the point ends and add to the boiling water. Cook
for 1½ minutes, then drain and transfer directly to a plate.
2. At the same time, heat a small frying pan over medium heat and add the almonds. Cook for 3-5 minutes, tossing occasionally, until golden and nutty.
3. Whisk together the lemon juice, garlic, olive oil, salt, and a few turns of black pepper in a small bowl.
Pour the dressing over the green beans and mix together.
4. Top with almonds and drizzle with tahini just before serving.
December 2, 2023 / Lyn Jones / 0 Comments
INGREDIENTS
1 Tab olive oil
2 Tab ground cumin
400g chickpeas, drained & rinsed
2 garlic cloves, crushed
.5 cup orange juice
.33 cup currants
2 carrots, coarsely grated
3 spring onions, sliced diagonally
100g baby spinach leaves
.33 cup coriander leaves, chopped
.25 cup tahini
2 Tab toasted seeds (sesame & sunflower)
DIRECTIONS
- Heat oil in a non-stick frypan over medium heat, add cumin, chickpeas and garlic, cook stirring often, for 3 minutes Remove from heat.
- Combine orange juice and currants in a tea cup. Microwave for 1 min until hot, drain & reserve orange juice.
- Combine currants, chickpea mixture, carrots, green onions, spinach & coriander in a large bowl.
- Dressing: Combine tahini & reserved orange juice. Whisk to combine & drizzle over salad.
- Toss salad through to coat in dressing and sprinkle with seeds to serve.