Calories
Protein
Carbs
Fats
AUBERGINE with BROAD BEAN GUACAMOLE, BROCCOLI & GREEEN BEANS (V) (VN)*
Servings: 2
Nutritional values per serving:
calories 159, protein 9.6g, fat 5.4g (saturated 1g), carbs 12.9g (sugar 5.3g), sodium 130mg
(VN)*substitute: vegan soya yogurt for crème fraiche
INGREDIENTS
Broad bean guacamole
- 150g frozen broad beans
- 50g frozen peas
- juice & zest of ½ lime, or to taste
- 1 tsp extra virgin olive oil
- 15g almonds
- 1 tbsp (15ml) unsweetened almond milk
- 1 tbsp crème fraiche *
- salt & freshly ground black pepper
Vegetables
- 2 slices of aubergine, about 2cm thick
- 8 spears Tenderstem broccoli
- 10 green beans
- 2 spears asparagus (optional)
- 6 cherry tomatoes, halved
METHOD
Blanche the broad beans and peas in a saucepan of boiling salted water for about 2 minutes. Drain and tip them into a bowl of very cold water.
Add the chilled beans and peas, lime juice and zest, olive oil, almonds and almond milk to a food processor and blitz to a smooth puree. Remove the puree to a bowl and stir in the crème fraiche. Season to taste with salt and pepper.
Cook the broccoli, green beans and asparagus in salted boiling water until just cooked but still a bit crisp. Set aside.
Brush the aubergine on both sides with oil and season with salt and pepper. Heat a ribbed griddle pan on medium-high heat. Cook the aubergine for 2-3 minutes on each side until cooked through. Remove the aubergine from the griddle pan to serving plates. Re-heat the beans, broccoli and asparagus in the griddle pan.
Spread each aubergine slice with broad bean guacamole and arrange the broccoli, green beans and tomatoes on top. Slice the asparagus into rounds and scatter over.
Paul Wallace
For other ideas also try BBC good food