Charred bras­si­cas with tahini yogurt & sumac


The Simple Things - - GATHERING -

Serves 6

Pinch of saf­fron ½ tsp dried chilli flakes 1 heaped tsp dried oregano ½ tbsp toasted sesame seeds (a mix­ture of black and white if you can get both) 1kg bras­si­cas (such as broccoli and ro­manesco cauliflower) Olive oil 250g Greek yogurt 2 tbsp tahini Juice of 1 lemon ½ gar­lic clove ¼ tsp sumac

1 Pre­heat oven to 200C/Fan 180C/ 400F. Place the saf­fron in a small bowl or teacup and cover with 2 tbsp of just-boiled wa­ter. Give it a stir, then leave to one side.

2 Us­ing a pes­tle and mor­tar, bash to­gether the chilli flakes, oregano, sesame seeds and 1 tsp of sea salt un­til you have a finer-tex­tured salt.

3 Slice your veg up into a mix­ture of flo­rets and slices, in­clud­ing the stalks, so that they are evenly sized, and spread them over a cou­ple of roast­ing trays. Driz­zle with olive oil and sprin­kle all over with flavoured salt. Toss ev­ery­thing to­gether, then spread out into one layer.

4 Pop into the oven for 25–30 mins, and roast un­til the veg are just cooked through but lovely and charred at the edges.

5 While the bras­si­cas are in the oven, make the yogurt dress­ing. Spoon the yogurt and tahini into a mix­ing bowl and squeeze in the lemon juice; mix un­til smooth. Peel and finely grate in the gar­lic and sea­son well. The saf­fron wa­ter should now be cool, and a vi­brant gold colour. Pour the liq­uid – saf­fron threads and all – into the yogurt, and stir it through.

6 Spread the yogurt on your serv­ing plat­ter and, when the veg are ready, ar­range them on top. Fin­ish by sprin­kling over the sumac, and serve. This is de­li­cious served at room tem­per­a­ture, too, mak­ing it a great get-ahead side dish.

This tangy recipe works with broccoli, cauliflower or any other bras­si­cas you care to dress

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