Zingy tahini & butter bean dip with roasted courgettes, crunchy kale, chillies and broccoli spears topped with crispy onions and toasted sesame seeds.
A lovely side, starter or weekday dinner.
Its summer! Wow what a wonderful few days of amazing weather in Cape Town and this dish is exactly the type of food I want to eat when it’s hot outside and I crave something that I can eat warmed or at room temperature.
I love broccoli spears (also called broccolini) as I feel its got a lot more flavour than normal broccoli. To add colour to the dish I used a combination of green and yellow courgettes, did you know yellow courgettes are called patty pans (how cute?) in South Africa.
The butterbean dip is such a versatile dip to have and I love it spread liberally, over some toasted ciabatta and roasted cherry tomatoes.
Such a stunner of a dish – hope you get to make it!
Seasonal Swaps: You can use a normal head of broccoli, cauliflower and green beans instead of broccoli spears or courgettes. I prefer to use Tuscan Kale (also called cavalo nero) but you can use any curly kale. You can use cannelini beans instead of butter beans.