BROCCOLINI AND EDAMAME BEANS WITH TAHINI DRESSING

A good match with rice and grilled meats or fish. Don't discard those delicious broccoli leaves either - they're fantastic - just cook them along with the stems.

Prep:
10 mins
Cook:
2 mins
Serves:
4

Ingredients

2 bunches Slender Stem broccoli, or 1 large head of broccoli, well washed with the florets removed

1 cup frozen edamame beans, defrosted and skinned

juice of 1 lemon

2 tablespoons Ceres hulled tahini paste

40-50 millilitres water

1/2 teaspoon tamari

1 tablespoon Bayden's Organic cider vinegar

Salt and Pepper to taste

Method

Blanch the slender stems in boiling water for 1-2 minutes, drain and refresh in cold running water. Drain well

In a bowl mix the tahini, lemon juice, water, tamari, vinegar, salt and pepper together well using a whisk to reach a pourable consistency

Add more water as needed and taste to adjust seasoning

Mix the slender stems and edamame beans in a large bowl, drizzling over the tahini dressing