- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Tahini adds flavour to white bean puree and tastes delicious paired with lamb.
Ingredients
- 2 x 400g cans cannellini beans, rinsed, drained
- 90g (1/3 cup) low-fat Greek yoghurt
- 1 tablespoon tahini
- 2 teaspoons lemon rind, finely grated
- 100ml lemon juice
- 1 small red onion, thinly sliced into rounds
- 1 tablespoon white balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 500g lamb mince
- 2 garlic cloves, crushed
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4-1/2 teaspoon dried chilli flakes
- 235g (1 1/2 cups) frozen broad beans, blanched, podded
- 1/2 cup fresh coriander leaves
- 1/2 cup fresh mint leaves
Equipment
- Food processor
Method
- Step 1For the puree, process the beans, yoghurt, tahini, half the lemon rind and 60ml juice in a food processor until smooth. Season.
- Step 2Place the onion in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Combine onion, vinegar and 1 tbs of the remaining lemon juice in a bowl. Season and set aside to macerate.
- Step 3Heat the oil in a non-stick frying pan over high heat. Add the lamb. Cook, stirring with a wooden spoon to break up lumps, for 3 minutes or until lamb browns. Stir in the garlic, cumin, ground coriander, ginger and chilli to taste. Cook, stirring, for 2 minutes or until aromatic and lamb is cooked through. Stir in remaining lemon rind and juice. Season.
- Step 4Add broad beans and herbs to onion mixture. Toss to combine. Divide white bean puree among plates. Top with lamb mixture and broad bean salad to serve.
- High fibre
- Low carb
- Lower gi
Nutrition
2120 kj
Energy
27g
Fat Total
9g
Saturated Fat
10g
Fibre
40g
Protein
21g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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