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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This low-calorie, vegetarian salad is so good served with your choice of protein. And it is easily made gluten-free or vegan.
1 Spray a large chargrill pan or barbecue hotplate with olive oil and heat to medium. Cook vegetables in batches for 1-2 minutes, until lightly charred and tender. Cook lettuce for 20-30 seconds each side (see tips).
2 Meanwhile, in a small bowl, combine tahini, peanut butter, garlic, lemon juice, yoghurt and anchovies. Thin with water as needed.
3 In a small non-stick frying pan, heat oil over medium. Fry herb leaves in batches for 10-15 seconds, or until lightly crisp. Drain on paper towels.
4 Arrange vegetables on a serving platter. Drizzle with tahini sauce and scatter with crispy herb leaves, to serve.
Make it gluten free: Check tahini is gluten free.
Make it vegan: Omit anchovies or substitute with seaweed flakes. Use coconut yoghurt.
Pat herbs dry with a paper towel if wet.
If you prefer, you can steam or roast any of the broccolini, asparagus or beans and just chargrill the cos.
Calories 143 cal
Kilojoules 600 kJ
Total fat 10 g
Saturated fat 2 g
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