Name: Courgettes, Peanut Tahini & Pickled Fennel
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 750g courgettes, halved vertically, then halved horizontally; ½ tsp fine sea salt; 2 tbsp olive oil; FOR THE PICKLED FENNEL; 1 fennel bulb, tops, tough outer leaves and core removed, finely chopped; 2 tbsp lime juice; 6 lime leaves, roughly chopped; 75ml olive oil; 1 tbsp pickled jalapeño brine; 60g pickled jalapeños, finely chopped; ½ tsp fine sea salt; FOR THE PEANUT TAHINI; 1 tbsp agave syrup; 1½ tsp white miso; 150g tahini; ½ tsp fine sea salt; 2½ tbsp smooth peanut butter; 2 tbsp lime juice; 75ml water

VMG Recipes