Pan Fried Courgettes with Tahini, Lime & Chickpeas, Gin Pickled Onions

Spring, a time of reset and rejuvenation, a time to replace comfort foods with their fresh, verdant counterparts. This vegan meal is so easy to prepare and even easier to eat, just pop the pan on the table and let everyone dive in…

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vegan meals, easy meals, midweek meals, spring recipe, quick meals, healthy meals

Yield: 4

Author: Suze Morrison

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Pan Fried Courgettes with Tahini, Lime & Chickpeas, Gin Pickled Onions

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Spring, a time of reset and rejuvenation, a time to replace comfort foods with their fresh, verdant counterparts. This vegan meal is so easy to prepare and even easier to eat, just pop the pan on the table and let everyone dive in…

Ingredients

For the Greens

• 2tbsp Olive Oil
• 6 Spring Onions finely chopped.
• 2 Cloves Garlic finely sliced.
• 300g Courgettes, finely sliced.
• 100g Asparagus
• 100g Sugar Snap Peas
• 100g Green Beans
• 100g Edamame Beans
• 100g Frozen Peas, defrosted.
• 1 Jar Queen Chickpeas, drained.
• 4tbsp Tahini
• 1 Lime Juiced
• Small Pinch Salt
• Cracked Black Pepper
• 2tbsp Toasted Sesame Seeds

Gin Pickled Onions

• 150ml White Wine Vinegar
• 100ml Citrus Forward Gin
• 50ml Lime Juice
• 3tbsp Caster Sugar
• 1tbsp Sea Salt Flakes
• 3 Red Onions finely sliced.
• ½ tsp Coriander seeds
• 4 Black Peppercorns
• 1 Sprig Dill
• Flatbreads to serve.

Instructions

1. Begin with the onions, add the vinegar, sugar, coriander, peppercorns and salt to a small pan and heat until dissolved. Remove from the heat and add the gin, lime, and dill. Set aside.
2. Pack the onions into a sterile jar and pour over the warm pickle. Seal and allow to cool. Store in the fridge for at least 48 hours before using. These will keep for 3 months.
3. In a bowl, mix the tahini, lime juice and a pinch of salt until smooth, adding enough warm water to make a drizzle consistency. Taste, adjust the salt and lime and set aside.
4. Heat the oil in a Stellar Cookware Sauté pan, add the garlic and spring onions and sauté for 2-3 minutes or until fragrant and soft. Add the courgettes, asparagus, sugar snaps and green beans and sauté 2 minutes more.
5. Add a splash of water and cover with the lid. Allow to steam for 2-3 minutes, or until they turn bright green, remove the lid, and add the edamame, peas, and chickpeas, with a good crack of black pepper and a pinch of sea salt flakes.
6. Stir to combine and cook until everything is heated through. Remove from the heat and stir through the tahini drizzle and toasted sesame seeds.
7. Add a few gin pickled onions and serve in the pan, allowing everyone to dive in and scoop with flatbreads and extra onions.

https://gourmetglow.co.uk/recipes/pan-fried-courgettes-tahini

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