An Annabel Langbein recipe that was a massive winner with our Christmas dinner!

Ingredients

• 2 heads of broccoli cut into florets
• 200 grams green beans, trimmed
• 1 cup edamame beans (or peas)
• 2 TBSP olive oil
• 1 long green chilli, finely chopped
• 1 tsp ground cumin
• 1/2 cup toasted almonds, chopped
• 1 tsp black sesame seeds (optional)

Moroccan Bean Purée

• 2x 400g cans white beans, rinsed & drained
• 2 cloves garlic, crushed
• 3 TBSP tahini
• 2 TBSP olive oil
• Zest of 1 lemon
• 1/4 cup lemon juice
• 1/4 cup water
• Salt & pepper to taste

Method

1. To make the purée, combine all ingredients in a food processor and whizz until smooth & creamy.
2. To make the salad, steam broccoli and green beans (alternatively, drop them in a pot of boiling salt water for 2 minutes). Add edamame beans for a further minute. Rinse under cold water, drain well, then set aside.
3.  (Using the same vege pot, now empty) combine oil, chilli and cumin and cook for a couple of seconds until fragrant. Remove from the head and add blanched veges. Toss to coat.
4. Assemble by spreading the bean purée on a plate / platter, pile on the veges and top with almonds and a sprinkle of sesame seeds.