Market Haul Starter
I found some amazing Zephyr courgettes in the market and this is what I came up with. This makes a beautiful side, starter or weekday dinner. This is all about texture and flavour! Mix with whichever veg ya fancy!
Vegan
Serves 4 for a starter
Ingredients:
150g broccoli spears
350g courgette, sliced lengthways into 2cm thick slices
200g cavolo nero, leaves pulled off stems
2 red Thai chillis, sliced in half
1 white onion thinly sliced
300ml sunflower oil
4 tbsp olive oil
1 tsp sesame seeds
Zest of half a lemon
The cannellini bean dip:
400g tinned cannellini beans
4 tbsp tahini
2 tbsp white wine vinegar
2 tbsp sesame oil
4 tbsp extra virgin olive oil
1/3 grated garlic clove
1/3 tsp sugar
Zest and juice of a lemon
1 roasted Thai chilli (used from above)
Salt and pepper
Preheat the oven to 190 C degrees and divide the broccoli, courgette, cavolo Nero and chilli between two baking trays. Coat in olive oil, salt and pepper. Roast the cavolo Nero for 7-8 mins and then rest for 20mins.
Set a medium saucepan to a high heat and add the sunflower oil. When hot, add the sliced onion and mix everything together. Fry until golden, about 8-10 mins. Be sure to keep an eye to avoid burning!
Add everything for the dip into a blender and mix until smooth. Check the seasoning.
Plate up with the dip and veg on top. Scatter over fried onions, sesame seeds, extra lemon zest and a last bit of olive oil.