Very simple but surprisingly tasty recipe for Roast bell pepper and broad bean in Tahini sauce.
There is no much point to bang on about it for the sake of Google, so we get straight to business.
Just one last thing. As usual at this time of the year, we have plenty of vegetables grow in our garden.
For the vegetables:
3 Bell peppers in different colour, clean from the seeds and sliced to medium size strips.
½ Cup podded broad beans.
Handful yang brad beans, ends trim. If you can’t get yang beans, than add another cupful of podded broad beans.
1 teaspoon coriander powder.
Salt and pepper.
For the Tahini sauce:
¾ cup row Tahini.
Juice of one big lemon.
Juice from pitted green olives brine.
Handful finely chopped parsley.
1 Crushed garlic.
Salt and Pepper.
First make the Tahini sauce. Pour the row Tahini into a bowl, add the parsley, garlic and seasoning.
Add few tablespoon of the olive brine and mix, gradually add more until you got the Thaini to a consistency of double cream. At this stage add the lemon juice and mix well. By now the Tahini need to be runny as single cream. Set aside.
Add four (or there about) tablespoon olive oil into heavy skillet. Fry the pepper and the broad beans ( if you have them) until started to be golden than add the podded beans and keep fry the vegetables few more minutes until the podded beans started the brown.
Turn off the heat, set aside until cold. Add the Tahini sauce, gently mix, adjust the seasoning and here you have it.
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