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Green Vegetables with Dukka and Tahini Dressing - PCOS-Friendly Recipe

Green Vegetables with Dukka and Tahini Dressing
Servings: 4
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

Ingredients

  • 3 tablespoons hazelnuts
  • 1 tablespoon coriander seeds
  • 1 1/2 teaspoons cumin seeds
  • 1 tablespoon toasted sesame seeds
  • 3/4 teaspoon pepper
  • 1/2 teaspoon Maldon salt

Instructions

  1. Make the dukka Preheat the oven to 350 °. Spread the hazelnuts in a pie plate; toast until golden and the skins blister, 10 to 12 minutes. Let cool slightly. Transfer to a clean kitchen towel and rub off the skins.
  2. In a small skillet, toast the coriander and cumin seeds over moderate heat until fragrant, shaking the pan, 2 to 3 minutes. In a mortar or mini food processor, pound the seeds until finely ground. Add the hazelnuts, sesame seeds, pepper and Maldon salt to the mortar and crush the hazelnuts into 1/4-inch bits.
  3. Make the dressing In a blender, combine the tahini, tamari, vinegar, olive oil, garlic, parsley and honey. Blend until smooth and season with salt and pepper.
  4. Cook the vegetables Set a steamer basket over, but not in, a large saucepan of boiling water. Add the snap peas, cover and steam until tender, 2 minutes. Using a slotted spoon, transfer the snap peas to a rack set over a rimmed baking sheet to cool slightly. Add the Broccolini to the steamer basket, cover and cook until tender, about 5 minutes. Transfer the Broccolini to the rack to drain. Add the asparagus to the steamer basket, cover and cook until tender, about 5 minutes.
  5. In a large bowl, toss the peas, Broccolini and asparagus with 1/2 cup of the tahini dressing and 3 tablespoons of the dukka. Garnish with the sprouted almonds and more dukka. Serve the remaining dressing on the side.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Sesame Seeds, Nuts.

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