Crispy Greens with Spinach Tahini & Prosciutto
Crispy Greens with Spinach Tahini & Prosciutto combines air-fried broccoli, Brussels sprouts, kale, garlic, prosciutto, and almonds with a creamy lemon-spinach tahini sauce.
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
Serving: 1 serving | Calories: 330 kcal | Carbohydrates: 25 g | Protein: 13 g | Fat: 22 g | Saturated Fat: 3 g | Sodium: 500 mg | Sugar: 12 g