Roasted broccoli with tahini dressing

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.

roasted-broccoli-with-tahini-dressing

Serves 4

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
  • Salt

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.

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