1 cup broad beans
3 tbsp tahini
1 tbsp soy sauce
1 tbsp sugar
1 tbsp cold water
2 cloves garlic
Juice of 1 lemon
2 tsp sesame oil
1 tsp rice wine vinegar
2 cups quinoa
1 red onion
1 cup pumpkin seeds
Tbsp fresh parsley, chopped
2 tsp sea salt
2 cloves garlic, crushed and chopped
1 tbsp vegetable oil
To give yourself a bit of time, get the tahini sauce sorted first. Put the tahini, soy sauce, sugar, cold water, garlic, lemon juice, sesame oil and rice wine vinegar in a blender and mix until creamy and smooth. if the mixture is too thick to use, add more water. The steam the spinach and broad beans until tender (around 10-15 minutes for me) and then shell the broad beans, mix together and the. Add the tahini sauce. You're ready.
At the same time (I know, you need to multitask), prepare the quinoa. First of all chop the red onion and tempeh and begin to fry in the vegetable oil. Get the quinoa going by boiling in a sauce pan, usually for 10 minutes or so. After the onion and tempeh has started to brown, add the garlic and then after a few minutes, the parsley, sea salt and pumpkin seeds. When the whole mix has browned nicely, add the quinoa and mix through.
Serve, sprinkled with sesame seeds if you want to be posh.
Thursday, 30 June 2011
Monday, 20 June 2011
One large courgette, sliced diagonally
500g broad beans, in their pods
Three cloves garlic, roughly chopped
Juice of half a lemon
Heat your grill pan and then add the courgette slices after brushing them lightly with olive oil and sprinkling lightly with sea salt. Pop the pieces of the chopped garlic in between them to let it toast. Grill on both sides - take your time - until the courgette's tender and just on the point of falling apart. Remove from the grill pan and slice roughly, and set to one side, covered.
To prepare the broad beans, steam them for around ten minutes or so, then rinse very briefly in cold water and proceed to undertake the rather laborious, but worthwhile, process of shelling them. I genuinely can't imagine not shelling them (you don't need to really) as the resulting 'naked' broad beans are so beautifully green and delightful. It's worth the effort. I shell them by making a small cut in the top of the bean and then squeezing the bright green inner through the cut.
Mix the beans, toasted garlic and the courgette together with a little more olive oil and squeeze the lemon juice over the top. Meanwhile cook your linguine, rinse with boiling water, and turn over in a little more olive oil before turning the vegetables through the hot pasta. Then serve.