with Grilled Asparagus
There’s always a bag of frozen peas in my freezer, and what better way to use it than making Green Pea Tahini Za’atar dip. This is a quick, easy and super refreshing recipe. It’s brilliant as it is on a toast but makes a more nourishing starter with grilled asparagus. Feel free to dress it with any other green vegetables, broccoli is great as well.
Serves 2
2 cup green peas, defrosted
1/3 cup tahini
1/4 cup parsley, roughly chopped
1 tbsp za’atar blend
1 zest of a lemon, freshly grated
3 tbsp lemon juice, freshly pressed
1/3 cup olive oil
Salt and pepper
1 tsp dried thyme
1 tsp ground cumin
1 tsp ground coriander
4 tsp sesame seeds
1/4 tsp salt
1 tsp lemon zest
A bunch of asparagus
1 tbsp za’atar blend
Olive oil
Lemon zest
1. Place all ingredients into a cast-iron skillet. Lightly toast for a few minutes over medium heat, until the blend starts to smoke and sesame seeds start to pop.
2. Store in an airtight container in the fridge.
3. Place in a food processor, green peas, tahini, parsley, za’atar, lemon zest, lemon juice, olive oil, salt and pepper and blend until all is well combined and green peas are well blended. The right texture is thicker and not as smooth as a chickpea hummus.
4. Add a dash of olive oil in a hot cast-iron skillet and grill asparagus for a few minutes until well colored on each side.
5. Once cooked, mix them with za’atar.
6. Cut grilled asparagus in half and place them on top of Green Pea Tahini.
7. Grate a little bit of lemon zest on top to serve.
Cheers Xx
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