Crispy Greens with Spinach Tahini & Prosciutto
Equipment
- Air fryer, 5- or 6-quart
- Bowl, medium
- Food processor
- Knife
- spatula
Ingredients
For the Roasted Vegetables
- 270 g broccoli cut into florets
- 270 g baby Brussels sprouts trimmed
- 210 g kale stems removed and leaves torn
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 garlic cloves thinly sliced
- Salt to taste
- Black pepper to taste
- Cooking spray
For the Spinach Tahini
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 10 g baby spinach
- 2 tablespoons water if needed
- Salt to taste
- Black pepper to taste
For the Topping
- 70 g prosciutto thinly sliced
- 30 g roasted almonds chopped
Instructions
Prepare the Roasted Vegetables
- Preheat the air fryer to 200°C (400°F) for 3 minutes.
- Combine the olive oil and honey in a medium bowl.
- Add the broccoli and Brussels sprouts.
- Toss until the vegetables are evenly coated.
- Season with salt and black pepper.
- Arrange the broccoli and Brussels sprouts in the air-fryer basket.
- Air-fry at 200°C (400°F) for 8 minutes.
- Stir the vegetables halfway through cooking.
- Add the kale to the basket.
- Coat the kale lightly with cooking spray.
- Air-fry for another 4 minutes.
- Add the sliced garlic and prosciutto.
- Continue air-frying for 5 minutes, or until the vegetables are crisp around the edges and the prosciutto is crunchy.
Prepare the Spinach Tahini
- Add the tahini, lemon juice, extra-virgin olive oil, and baby spinach to a food processor.
- Process until smooth.
- Add water gradually until the sauce reaches a drizzling consistency.
- Season with salt and black pepper.
Assemble and Serve
- Transfer the roasted vegetables to a serving dish.
- Crumble the crispy prosciutto over the vegetables.
- Drizzle with the spinach tahini.
- Sprinkle with the chopped roasted almonds.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve as a warm side dish with roasted chicken, grilled fish, pork, or a grain such as quinoa. It can also be served as a light lunch with crusty bread.Recipe Notes
Dry the vegetables thoroughly before air-frying so they become crisp rather than steaming. Add the kale later because its thin leaves cook much faster than the broccoli and Brussels sprouts. The original vegetarian classification was incorrect because this recipe contains prosciutto.Variations
Replace the prosciutto with crispy chickpeas for a vegetarian version. Sunflower seeds or pumpkin seeds can replace the almonds. Maple syrup may be used instead of honey when a vegan variation is required.Storage
Store the vegetables and tahini sauce separately in airtight containers in the refrigerator for up to two days. Reheat the vegetables in the air fryer at 180°C (350°F) for 4 to 6 minutes and add the sauce after reheating.Wine Advice
A crisp Sauvignon Blanc complements the lemon tahini and green vegetables. A dry Pinot Grigio also pairs well with the salty prosciutto.Nutrition values
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Crispy tahini greens combine air-fried broccoli, Brussels sprouts, and kale with crunchy prosciutto, roasted almonds, and a creamy spinach-tahini sauce. Honey helps the vegetables caramelise, while lemon juice keeps the sauce fresh and prevents the finished dish from becoming too rich. The result works as a substantial side dish or a light lunch.
Three Vegetables, Different Cooking Times
Broccoli and Brussels sprouts need more cooking time than kale. They are therefore coated with olive oil and honey before entering the air fryer first. The honey adds mild sweetness and helps the exposed edges brown, while the oil encourages a crisp exterior.
Kale has thin leaves that cook quickly and can burn when added too early. Adding it after the broccoli and Brussels sprouts have started roasting gives each vegetable a better texture. A light coating of cooking spray helps the kale become crisp without turning greasy.
For more ways to prepare fresh produce, explore the vegetable recipes collection or browse other convenient dishes among the air-fryer recipes.
Making a Smooth Tahini Sauce
Tahini is made from ground sesame seeds and has a rich, slightly bitter flavour. Lemon juice adds acidity, while fresh spinach gives the sauce its green colour. Extra-virgin olive oil creates a smoother texture and adds a gentle fruity note.
Tahini can thicken considerably when mixed with lemon juice. Add water gradually while processing until the sauce becomes smooth and easy to drizzle. A small amount is usually enough, so add one tablespoon at a time. Taste before adding salt because the prosciutto already contributes saltiness to the finished dish.
If the sauce still tastes too bitter, add a small drizzle of honey. More lemon juice can be used when a sharper, fresher flavour is preferred. Prepare the sauce shortly before serving to retain the spinach’s bright green colour.
Adding Texture and Savoury Flavour
Prosciutto becomes crisp after a few minutes in the air fryer. Add it near the end of cooking so it does not become excessively dry. The garlic is added at the same stage because thin slices can burn quickly at high temperatures.
Roasted almonds provide additional crunch and a nutty flavour that complements the tahini. Sprinkle them over the dish immediately before serving so they remain crisp. Pumpkin seeds or sunflower seeds are suitable alternatives when almonds are unavailable.
Keep raw and cooked ingredients separate, maintain clean preparation surfaces, and refrigerate leftovers promptly. More information is available in the FDA safe food handling guidance.
Serving the Roasted Green Vegetables
These roasted green vegetables pair well with chicken, pork, grilled fish, or quinoa. They can also be served with crusty bread as a light lunch. The combination of vegetables, sauce, nuts, and prosciutto provides enough contrasting flavour and texture to stand on its own.
Arrange the vegetables on a wide serving dish rather than piling them into a deep bowl. This helps preserve their crisp edges. Drizzle the tahini sauce over the top and serve any remaining sauce separately, allowing everyone to add the amount they prefer.
Vegetarian and Vegan Variations
The recipe is not vegetarian because it contains prosciutto. For a vegetarian version, replace it with crispy chickpeas or additional roasted almonds. Smoked paprika can provide some of the savoury depth normally supplied by the cured meat.
Crispy tahini greens combine air-fried broccoli, Brussels sprouts, and kale with salty prosciutto, roasted almonds, and a creamy spinach-tahini sauce. Honey helps the vegetables caramelise, while lemon juice balances the rich tahini. The result is a colourful vegetable side dish with crisp edges, fresh acidity, and contrasting textures.
Three Green Vegetables Together
Broccoli, Brussels sprouts, and kale each cook at a different speed. The broccoli and Brussels sprouts go into the air fryer first because they need more time to become tender. Kale is added later so its thin leaves become crisp without burning.
Drying the vegetables thoroughly is essential. Moisture creates steam, which prevents browning and can leave the vegetables soft. Cut the broccoli into similarly sized florets and choose small Brussels sprouts whenever possible. Halve larger sprouts so everything cooks evenly.
Explore more ways to prepare seasonal produce in the vegetable recipes collection or find other quick dishes among the air-fryer recipes.
Building Flavour in the Air Fryer
Olive oil helps the vegetables brown, while honey adds a light glaze and balances the natural bitterness of Brussels sprouts and kale. Toss everything thoroughly so the coating is evenly distributed. Too much honey can burn, so stir the vegetables halfway through cooking and check the edges regularly.
Garlic and prosciutto are added near the end. Thin garlic slices can become bitter when exposed to high heat for too long. Prosciutto only needs several minutes to lose moisture and become crisp enough to crumble over the finished dish.
Arrange the vegetables loosely in the basket. When they are packed too tightly, circulating air cannot reach every surface. Cook in two batches if necessary, especially when using a smaller air fryer.
A Creamy Green Tahini Sauce
Tahini gives the sauce a creamy texture without using dairy. Lemon juice provides acidity, while fresh spinach adds colour and a mild earthy flavour. Process everything until smooth, then add water gradually until the sauce can be drizzled easily.
Tahini naturally thickens when mixed with lemon juice. This is normal and does not mean the sauce has failed. Adding one tablespoon of water at a time will loosen it again. Taste before adding salt because the crispy prosciutto already contributes a salty element.
These roasted green vegetables work well with chicken, fish, pork, quinoa, or crusty bread. They can also be served as a warm lunch or a colourful dish on a festive table. Browse more accompaniments in the side-dish collection.
Variations and Dietary Options
For a vegetarian version, replace the prosciutto with crispy chickpeas. A vegan variation can be made by also replacing the honey with maple syrup. Pumpkin or sunflower seeds can replace the almonds, although these substitutions alter the dietary classifications.
Fresh herbs such as parsley, basil, or mint can be blended into the tahini sauce. Add chilli flakes to the vegetables for heat or smoked paprika for a warmer flavour. Cauliflower can replace the broccoli, but it may require a few additional minutes of cooking.
When serving anyone with an allergy or dietary restriction, check the tahini, prosciutto, and other packaged ingredients carefully. Keep preparation equipment clean and refrigerate leftovers promptly. Additional information is available in the FDA safe food handling guidance.
Storage and Reheating
Store the cooked vegetables and tahini sauce separately in airtight containers in the refrigerator for up to two days. Keeping them apart prevents the sauce from softening the crisp vegetables.
Reheat the vegetables in the air fryer at 180°C (350°F) for four to six minutes. Add the cold or room-temperature sauce after reheating, followed by the almonds. The dish is best eaten freshly prepared because kale and prosciutto gradually lose their crisp texture.
With its mixture of caramelised vegetables, creamy lemon sauce, almonds, and savoury prosciutto, crispy tahini greens provide far more flavour and texture than an ordinary vegetable side dish.