Makes 4 side servings
gluten free
low FODMAP
vegetarian / vegan
4 cups of green beans (500g), ends removed and halved
1 medium zucchini, sliced into batons
2 x 125g tins of edamame beans (Edgells’)
100g spinach
2 tbsp of garlic infused olive oil
2 tbsp of EVOO
2 tbsp of lemon juice
2 tbsp of tahini
1/3 cup Greek yoghurt
Salt and pepper to taste
1. Drizzle EVOO in a large pan and heat to a medium – high heat.
2. Cook green beans and zucchini batons until lightly charred and tender.
3. Cook spinach until wilted, about 1 minute.
4. Meanwhile, in a small bowl combine tahini, lemon juice, garlic infused olive oil, Greek yoghurt, salt and pepper to taste. Thin out with water if required to your desired consistency.
5. Serve the charred greens evenly between plates, top with edamame beans and drizzle with dressing.
Simply opt for a plant based natural yoghurt of choice.
Ensure all packaged ingredients are gluten free.
