These simple steamed greens are everything but boring. They have a touch of creaminess from the tahini, texture from the roasted almonds and so much freshness from all the detoxifying herbs. This dish is sure to make you feel amazing, especially when served alongside salmon which is full of omega 3.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Prepare the seed topping. (store in an airtight jar in the pantry)
Ingredients
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 2 tsp sesame seeds
Method
In a small frypan over medium-low heat add the coriander, cumin and sesame seeds; toast for 2-3 minutes or until fragrant. Remove the seeds from the heat and allow them to cool, then add to either a mortar and pestle or food processor and roughly crush the seeds.
Tips
Tips
- To ensure the greens cook at the same rate we recommend chopping them into similar size pieces and cook different vegetable varieties separately as cooking times vary. The broccolini will take 3 to 5 minutes whereas green beans will take 4 to 5 minutes.
- Once the vegetables have steamed, place them into a bowl of ice water. The ice water stops the veggies from cooking any further so that they keep their colour and texture.
- If you do not own a steamer that’s ok, simply add greens to a pan with ¼ – ½ cup of water, bring to a boil and cover with a lid until cooked.
Shortcuts
Vegetables
- Swap spring onion for 1 small raw red onion or shallot, finely diced.
- Serve with a side of baked potatoes.
Ingredients
- 4 medium agria potatoes
- Olive oil for cooking
- Butter for serving
Method
- Preheat the oven to 220 degrees celsius fan bake. Using a fork, pierce the outside of the potato about 10 times. Brush with melted butter or olive oil and sprinkle generously with salt, place onto a baking tray and into the oven for 50 minutes.
- While the potatoes are cooking, prepare the salmon and salsa.
- Once the potatoes are cooked, remove from the oven and reduce the oven temperature to 180 degrees celsius for the salmon.
- Slice the potatoes lengthwise and place a knob of butter in the centre and season with salt
Protein
- Serve the salad with grilled chicken thighs or halloumi, instead of salmon
Other
- Swap almonds for pistachios
- Add 1 cup of cooked quinoa to the greens for a more substantial salad.
Ingredients
Salmon
- 600g salmon (fillets or whole)
- Olive oil
- 1 lemon (zest)
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 2 tsp sesame seeds
- Sea salt and black pepper
Salsa
- 2 spring onion (whites and greens, finely sliced)
- ¼ cup coriander (roughly chopped)
- ¼ cup flat leaf parsley (roughly chopped)
- 2 Tbsp mint leaves (roughly chopped)
- 3 Tbsp almonds (roasted and roughly chopped)
- 1 lemon (juice)
- 2 Tbsp olive oil
- Salt
Tahini Green Beans and Broccolini Salad
- 1 handful green beans
- 250g broccolini
- 2 Tbsp tahini
- Salt
Method
- Preheat the oven to 180 degrees celsius fan bake.
- In a small frypan over medium-low heat add the coriander, cumin and sesame seeds; toast for 2-3 minutes or until fragrant. Remove the seeds from the heat and allow them to cool, then add to either a mortar and pestle or food processor and roughly crush the seeds.
- Place the salmon skin side down on a roasting tray lined with baking paper, brush with olive oil, lemon zest, seeds, salt and pepper.
- Place the salmon in the oven for 10-15 minutes (time will vary depending on the thickness of the fillet).
- While the salmon is cooking make the salsa. Add all the ingredients into a medium bowl, mix well and set aside.
- Place the green beans and broccoli into a steamer and cook until al dente (see tips on steaming). Drizzle over tahini and season with salt, toss well to try coat each green.
- Place the greens onto a large platter or plate, scatter over salsa and give the greens a gentle toss, then place salmon fillet on top.
Variations
Vegetables
- Swap spring onion for 1 small raw red onion or shallot, finely diced.
- Serve with a side of baked potatoes.
Ingredients
- 4 medium agria potatoes
- Olive oil for cooking
- Butter for serving
Method
- Preheat the oven to 220 degrees celsius fan bake. Using a fork, pierce the outside of the potato about 10 times. Brush with melted butter or olive oil and sprinkle generously with salt, place onto a baking tray and into the oven for 50 minutes.
- While the potatoes are cooking, prepare the salmon and salsa.
- Once the potatoes are cooked, remove from the oven and reduce the oven temperature to 180 degrees celsius for the salmon.
- Slice the potatoes lengthwise and place a knob of butter in the centre and season with salt
Protein
- Serve the salad with grilled chicken thighs or halloumi, instead of salmon
Other
- Swap almonds for pistachios
- Add 1 cup of cooked quinoa to the greens for a more substantial salad.
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