CHARRED SPLIT BROCCOLI WITH TAHINI-YOGHURT SAUCE
“I often roast broccoli until it’s charred. My new way is to split a whole head of broccoli into sturdy quarters. Add a slick of olive oil for roasting, a sprinkling of toasted sesame seeds, za’atar, and a bold sauce for dipping.”
Serves 4
EASY
GREAT VALUE Preparation: 15 minutes
Cooking: 30 minutes
broccoli 1 x 800 g head olive oil 3–4 T garlic 4–5 cloves, unpeeled sea salt and freshly ground black pepper, to taste sesame seeds 3–4 T, toasted, for sprinkling za’atar 2–3 T (optional), for sprinkling
For the sauce: lemon 1, juiced and strained garlic 1 clove, grated tahini 6T thick Greek yoghurt ½ cup sea salt, to taste hot water ¼ cup (or more)
1 Preheat the oven to 220°C. Cut the broccoli into quarters, then place on a large baking sheet lined with baking paper. Leave space between the pieces to prevent it from steaming. 2 Moisten the broccoli with olive oil, tuck in the garlic cloves and season with salt. Roast for 30 minutes, or until tender-crisp and charred. Season with pepper. Turn onto a large platter, leaving room for a bowl of sauce. Sprinkle with the sesame seeds and za’atar, if using. 3 To make the sauce, place the lemon juice into a bowl and add the garlic. Stir in the tahini, then the yoghurt. Add salt to taste. Leave it thick for dipping, but thin down with hot water for coating.
CARB-CONSCIOUS, HEALTHCONSCIOUS, MEAT-FREE, WHEAT
AND GLUTEN-FREE
WINE: Woolworths Simonsig Chenin Blanc Pinotage 2018