Mushrooms & Snow peas w Tahini Sauce 🥬

500g Portabello Mushrooms, sliced thick
200g Snow Peas, tops removed
100g Brussel Spouts, finely shaved/sliced
5tbs Hulled Tahini
1 Sprig Fresh Dill, finely chopped
2 Sprigs Fresh Mint, finely chopped
1 Lemon, juiced
Olive Oil
Pepper & Salt
Water

In a small bowl add your tahini, lemon juice, herbs, salt and pepper and stir. The sauce will thicken up so you’ll need to add in some water 1tbs at a time until the sauce is running like creamy dressing. Set aside until ready to serve.

Heat a large fry pan until hot then add a large glug of olive oil and your mushrooms. Sauté until golden brown and starting to caramelised, you may need to add more oil as it cooks. Once your mushrooms are golden add your shaved brussel sprouts and snow peas and fry for 1 minute, just enough for the veggies to turn bright green but are still super crunchy. Add salt and pepper to taste and transfer onto a large serving plate or bowl.

Serve with your tahini sauce drizzled over or on the side. This is such a tasty side dish to steak or lamb chops or if you’re vegetarian it’s great with pan fried tofu & quinoa.

Recipe by @my_country_table