People often ask me what my favourite dish is, and I usually avoid the question by answering, “Oh, there are so many…” but to be honest, I do have favourites, but I’m embarrassed to say what they are because I’m going to sound so boring. My favourite meals are brunches, and they are mostly vegetarian, without a lot of flavour and while I do love my sugar, I am lucky that I also love fresh fruit and veggies in every way: raw, steamed, cooked, stir fried, in salads and in a wrap!
I made this green breakfast the other day and it was heavenly. By blanching the veggies, they still stayed crisp and preparing them takes only about 4 minutes. I practically drank the sauce, it was so delicious, it is by far the BEST TAHINI SAUCE EVER. I made just enough sauce for this breakfast because if I had made anymore I wouldn’t have been able to stop myself from drinking it! For anyone who is watching their weight, it’s a low fat super-healthy meal. I hope you enjoy it as much as I did.
Ingredients
Serves two
Vegetables
135g broccoli
1 bunch asparagus
4 silverbeet leaves, green part only
2 handfuls baby spinach leaves
1/4cup edamame beans
1 bunch broccolini
½ tablespoon sesame oil
2 eggs
The best Tahini sauce EVER
3 tablespoons tahini
2 tablespoons water
7 medium dates
¼ cup water
In a hand held blender mix all tahini ingredients together until smooth.
Method
Blanch asparagus, broccoli and broccolini. Drain and dry.
Chop asparagus.
Heat sesame oil in a shallow frying pan and add asparagus, silverbeet, broccoli and broccolini.
Sir for 2 minutes, add spinach and stir for a further two minutes.
Transfer to a serving dish.
Add edamame sprinkle with seeds and pine nuts.
Cook eggs any way you like (I poached mine), put on top of greens and serve with Tahini sauce. Garnish with nuts and seeds.
Love,
Nava.
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!
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