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- 1 bunch carrots with stems
- 1 cup endemame
- 1 x red onion sliced and soaked in white balsamic
- 1 cup tahini
- 1 handful each: coriander, mint
this dish is great as part of a buffet or pass around at a party or with grilled, or roast chicken or fish.
peel and cut lengthways 1 bunch carrots with the stems on. steam till still crunchy. rinse under cold water. peel and halve the endemame beans. blend the tahini with the coriander and mint serve the carrots lying on the plate, sprinkle with endemame. place the carrots on the side with a dollop of the tahini.