Charred Tenderstem with Black Barley, Butterbeans and an Orange Tahini Sauce
Ingredients
Black barley and butter beans base
- 2 Tbsp olive oil extra virgin
- 2 cloves garlic skinned and halved
- 250 g cooked black barley, black or brown rice, spelt just boil in stock or water until tender
- 500 g cooked butter beans drained
- A generous handful of parsley finely chopped
- A pinch salt and pepper to taste
Tahini sauce
- 100 g tahini
- 1 orange zest
- ½ tsp cider vinegar
For crunch
- 100 g toasted almonds or pumpkin seeds
- 2 tsp sesame seeds
- ½ tsp seaweed flakes
- ½ tsp chilli flakes
Instructions
- Warm the garlic gently in the olive oil in a large pan until the cloves begin to colour and you can smell its fabulous flavour. Remove the garlic and set aside.
- Now add the barley to the pan and warm a little , just to get rid of the fridge-y starchiness. Add the butter beans, most of the parsley and seasoning.
- Sear the Tenderstem in a ridged griddle pan or (brushed with a little oil) under a hot grill, or in a very hot oven until beginning to char. ( Thicker stalks can be steamed or blanched first).
- If your artichoke is not charred , give it a brush with oil and char that too ( ridged griddle or grill)
- Crush the reserved, softened garlic cloves with a pinch of salt.
- Stir together the garlic, tahini, orange juice ( set aside the zest) and enough water to give a thick creamy sauce. Season with the cider vinegar and more salt if required.
- Toast the nuts or pumpkin seeds in a dry frying pan until crunchy. Add the sesame seeds, seaweed flakes, the reserved orange zest and the chilli flakes and allow the sesame seeds to colour. Tip into a separate bowl.
- Now serve your bean and grain salad topped with the Tenderstem, artichokes and orange, sprinkled with the toasted seed mix and with the tahini sauce alongside.
Notes
Swap in pot barley, spelt or brown rice for the black barley and any other pulses for the butterbeans – this is very definitely a flexible feast.
This can be served hot or at room temperature.