Tahini (ground sesame seeds) is rich in B vitamins, which helps bodies convert food into energy. It’s also a good source of calcium and essential fats, which makes it a great storecupboard ingredient.
Ingredients
- 300g runner beans, trimmed and sliced lengthways
- 125g asparagus tips
- 400g can chickpeas, drained and rinsed
- 1 garlic clove, chopped
- 2 tbsp tahini paste
- 3 tbsp olive oil
- Juice of 1 lemon
- 1 tbsp fresh dill, chopped
- 60g watercress
- ½ cucumber, cut into batons
- 30g walnuts, chopped
Method
- 1. Lightly steam or blanch the runner beans and asparagus tips for 2-3 minutes, then refresh under cold water, drain and set aside to cool.
- 2. To make the houmous, put the rinsed chickpeas and garlic in a food processor and whizz until they are broken down. Add the tahini, 2 tbsp olive oil, half the lemon juice and 1 tbsp water, then whizz again until the houmous starts to look creamy. Add a little more water if required. Stir in the chopped dill and season with freshly ground black pepper.
- 3. Toss the runner beans, asparagus, watercress and cucumber with some seasoning and the remaining olive oil and lemon juice, then divide among four plates. Top with a dollop of houmous and serve sprinkled with chopped walnuts.
Nutritional info
Per serving: 300kcals, 18.7g fat (2.5g saturated), 5.5g protein, 17.3g carbs, 4.3g sugar, trace salt