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.