By far my favourite method of cooking vegetables is to roast them. The intense heat of the oven creates a caramelised flavour that transforms dishes into something special. Lately, I have been roasting a lot of cauliflower and broccoli with some very good results. This recipe came about after I updated my spice cupboard with sumac. This deeply sharp spice is the main ingredient to my za’atar which I have used here with roasted broccoli. The tahini and lemon dressing adds a fresh creaminess to the finished dish.
For the broccoli:
- 1 bunch of broccoli (including the stalk)
- 1 tbs za’atar
- 2 tbs olive oil
For the tahini dressing:
- Juice of 1 lemon
- 80ml water
- 5 1/2 tbs tahini
Preheat the oven to 180˚C. Chop the broccoli into small florets and the stalk into fine slices. Place into a large roasting tin with the za’atar and olive oil.
Roast for 40 minutes turning halfway through cooking. Whilst the broccoli is cooking, prepare the tahini dressing. In a bowl whisk together the tahini, lemon juice, and water. Season to taste with salt.
Serve the roasted broccoli with the tahini dressing.