Plant-Based
A bright green salad of sprouts, ribboned zucchini, broad beans and mint with veggie patties and nutty tahini dressing.
1. Bring saucepan of water to boil. Remove broad beans from pods. Add to boiling water and blanch for 2-3 minutes. Remove beans to bowl of cold water. Gently squeeze to remove outer white shell.
2. Combine 1 tbsp tahini, 1 tbsp olive oil, 2 tbsp vinegar and 2 tbsp water in a bowl. Season to taste with salt and pepper.
3. Ribbon the zucchini using a vegetable peeler. Trim and slice radishes. Slice spring onions and mint leaves. Halve snow pea sprouts. Toss together in a bowl with broad beans.
4. Heat frypan over medium-high heat with 1 tbsp oil. Cook patties for 3-4 minutes each side or until warmed through.
5. Divide salad and veggie patties over plates. Spoon over dressing to taste.
Notes:
Removing the broad beans to cold water prevents them from over cooking.
2. Combine 1 tbsp tahini, 1 tbsp olive oil, 2 tbsp vinegar and 2 tbsp water in a bowl. Season to taste with salt and pepper.
3. Ribbon the zucchini using a vegetable peeler. Trim and slice radishes. Slice spring onions and mint leaves. Halve snow pea sprouts. Toss together in a bowl with broad beans.
4. Heat frypan over medium-high heat with 1 tbsp oil. Cook patties for 3-4 minutes each side or until warmed through.
5. Divide salad and veggie patties over plates. Spoon over dressing to taste.
Notes:
Removing the broad beans to cold water prevents them from over cooking.
Broad beans 400g
zucchini 1
radishes 1/2 bunch
Spring onions 1/3 bunch
mint 1/2 bunch
Snow pea sprouts 1/2 punnet
veggie patties 1 packet (300g)
From your pantry:
oil (for cooking + olive), salt, pepper, tahini, apple cider vinegar
zucchini 1
radishes 1/2 bunch
Spring onions 1/3 bunch
mint 1/2 bunch
Snow pea sprouts 1/2 punnet
veggie patties 1 packet (300g)
From your pantry:
oil (for cooking + olive), salt, pepper, tahini, apple cider vinegar
