Sides · Vegetables
Charred Broccoli with Tahini
Deeply charred broccoli florets tossed in a lemony tahini dressing with toasted almonds and chilli.
Recipe by Priya KapoorVegetarianVeganGluten FreeDairy Free
- Prep
- 10min
- Cook
- 12min
- Total
- 22min
Ingredients
Servings
4
- 2 heads broccoli, cut into long florets
- 3 tbsp olive oil
- 3 tbsp tahini
- 1 tbsp lemon juice, plus zest of half a lemon
- 1 clove garlic, finely grated
- 50 g flaked almonds, toasted
- 1 tsp aleppo pepper or chilli flakes
- flaky sea salt
Default serving size: 4. Tap +/− to scale (1–12). String-form ingredients — like "flaky sea salt" — are shown as written.
Method
- 1Heat the oven to 220°C (425°F). Toss the broccoli with 2 tablespoons of olive oil and a generous pinch of salt.
- 2Spread on a baking sheet and roast for 10–12 minutes until the florets are deeply charred at the edges but still have bite.
- 3Whisk the tahini, lemon juice and zest, garlic and the remaining olive oil with 2 tablespoons of water until smooth and pourable.
- 4Pile the broccoli onto a platter and drizzle over the tahini dressing.
- 5Finish with the toasted almonds, aleppo pepper and flaky salt. Serve warm or at room temperature.
Tagged
#side#quick#vegan