With one pescatarian (Masi) and one omnivore (Masa) in the house, we are always on the lookout for vegetarian dishes that can serve as a whole meal and as a side for steak or chicken. This recipe—a mashup of recipes we found on NYT Cooking and in our April bookclub book, Casablanca, My Moroccan Food—fits the bill perfectly!
To make this a complete protein dish, we made some faro with garbanzo beans, crumbled feta, and chopped nuts. (faro + a legume = complete protein)
Finally, if want more greens (and don’t want to waste the carrot tops) thin out some carrot-top pesto with a little olive oil and drizzle it on top with the spiced tahini.