greens with black sesame

is there anything with a healthier appeal than chlorophyllic greens? whenever i feel in need of a vitamin boost, i’d include a side dish of greens in my diet (so i’d be able to compensate with ben & jerry’s fairly nuts ice cream for dessert, obviously). green beans or peas, for example. or both in one, if i’m being super good (read: healthy), like here (although it seems as though the peas went hiding somewhere…? anyway…). doesn’t this salad look like a good way to compensate excess ice cream?

this recipe, too (like so many before) is inspired by ottolenghi, however with major minor changes (i’m a complete disaster at sticking to a recipe…).

greens with black sesame
adapted from yotam ottolenghi
serves 2 as a main or 4 as a side dish

3 cups green beans
1 1/2 cup peas, fresh or frozen
3 tbsp. black sesame
3 tbsp. black mustard seeds
4 tbsp. olive oil
2 tbsp. fresh lemon juice
1 tsp. acacia honey
1 tsp. minced peperoncino
1 small red onion
1 garlic clove
handful flat parsley, chopped
salt, pepper
handful cress or sprouts to decorate

i blanched the beans in salted water only quickly for 2 minutes or so, drained them and immediately put them in ice cold water so they won’t lose their color. same with the peas, except that you only throw them in the hot water for about 30 seconds, no more. drain and chill. then start to prepare the vinaigrette. for this, toast the sesame and black mustard seeds in a saucepan briefly. let cool. mix the chopped onion, garlic, peperoncino, lemon juice, olive oil, honey, salt and pepper in a small bowl. add the seeds. combine the beans and peas on a plate and pour the vinaigrette over them, together with the chopped parsley. decorate with the sprouts and serve (for example together with roasted eggplants).

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