A beautiful creamy (without the cream, of course) combination of coconut and tahini offers a plant-based protein punch from hemp seeds teamed with crispy blanched asparagus. It’s a scrumptious combination as is, or top up your plate with a handful of your favourite legumes and wholegrains. Yum!
Serves: 4 as a side
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 bunches asparagus, trimmed
-
- Tahini and Hemp Yoghurt
- 2 tbsp tahini
- ½ cup coconut yoghurt
- 2 tbsp lemon juice
- 2 tbsp orange juice
- 2 tbsp hemp seeds
- Sea salt & black pepper
Method
- Cook asparagus by balancing in boiling water for 3–4 mins, then refresh in cold water to keep crisp and green.
- Whisk together tahini, coconut yoghurt, lemon and orange juice and hemp seeds in bowl. Season with sea salt and black pepper.
- Serve asparagus on large plate drizzled with yoghurt mixture, sprinkled with extra hemp seeds and seasoned with sea salt and black pepper.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
