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Jolly good greens with tahini sauce

Serve up a big bowl of gorgeous greens this Christmas, but with a twist... our gorgeous tahini sauce is full of nutty flavour for that extra decadence

Serves 8

Prep Time 10min

Cooking Time 10min


  • Spray olive oil
  • 350g tenderstem broccoli, trimmed
  • 350g asparagus, trimmed (see tip)
  • 200g green beans, trimmed
  • 2 courgettes, cut into wedges
  • 2 baby gem lettuces, cut into wedges
  • 150g soya beans
  • 2tbsp tahini
  • 2tbsp no added salt or sugar smooth peanut butter
  • 1 small garlic clove, crushed
  • Zest and juice 1 lemon
  • 2tbsp sunflower oil
  • 2 handfuls fresh herb leaves (such as mint, parsley, sage, basil)


  1. Spray a large griddle pan with olive oil over a medium heat. Cook the tenderstem, asparagus, green beans and courgettes in batches for 1–2 min until lightly charred and tender. Transfer to a plate and keep warm. Cook the lettuces in batches for 20–30 sec on each side.
  2. Meanwhile, steam the soya beans for 5 min. In a small bowl, combine the tahini, peanut butter, garlic, lemon juice and about 4tbsp water (more if required).
  3. In a small non-stick frying pan, heat the sunflower oil over a medium heat. Fry the herb leaves, in batches, for 10–15 sec or until lightly crisp. Drain on paper towels.
  4. Arrange the vegetables on a serving platter. Drizzle over the tahini sauce and scatter with the crispy herb leaves to serve.

TIP You can omit the asparagus and use a greater quantity of the other veg if you like.

Nutrition per serving

Read more on how we calculate nutrition.
207 10g 15g 2.3g 6.1g 3.1g 0.1g 161mg 4.2g 3.5mg

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