It started with a plastic cup…
This plastic cup –
$10 bottomless cups of red or white cask wine at the local AFL game, yep that’s a good life choice right there!
I don’t really think it needs too much explanation of how my night went – it ended with a very sore head and bloodshot eyes for The Brick on Sunday…
Oh and a google search…
Cut to Tuesday – I’m in desperate need of some veggies…
This little power bowl sorted me right out filled with kale, asparagus, broccoli and cauliflower then smothered with a tangy tahini sauce. Yum!
This little guy is super easy to make – it made enough for my dinner and left overs for lunch – or would serve 2-3 peeps for dinner.
Here’s to better life decisions this weekend… or just as much fun!
The bits and pieces
4 garlic cloves, crushed
3 shallots, finely chopped
1/2 brown onion, finely chopped
1 C cauliflower, steamed
1 C broccoli, steamed
6 asparagus spears, chopped
handful kale, roughly chopped
1 can cannellini beans, drained and rinsed
3 tbs tahini
juice of 1/2 lemon and zest
2 tbsp apple cider vinegar
S & P, to taste
In a large fry pan, heat oil over medium to high heat. Add garlic, shallots and onion and cook for about 5 minute until softened.
Add asparagus, cauliflower, broccoli and beans to the pan – stirring constantly.
Pour in lemon and zest, along with the apple cider vinegar and turn heat down to low. Next, add tahini and season with salt and pepper to taste.
FInally, turn heat off and add in kale and stir well ensuring everything is coated in tahini sauce.
Serve and top with pepitas if desired.