A salad to convert even the biggest tahini-hater. It is a take on a Japanese favourite. Broccolini, or use sprouting broccoli, is mixed with other greens for a visually pleasing and refreshing blend of textures. The recipe can also be made with just broccoli, sprouting broccoli or broccolini, with just the dressing. Perfect. Even more perfect – the Broccolini can be char-grilled for the salad, should you so wish.
This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.
Char Grilled Broccolini with Sweet Tahini
550g purple-sprouting broccoli or broccolini
120g French green beans, trimmed
180g snow peas, trimmed
20g coriander leaves
2 Tblspn olive oil, hazelnut oil or peanut oil
1 small garlic clove, peeled and crushed
2 tspn each black and white sesame seeds, toasted (or just use 4 tspn white)
1 tspn nigella seeds
sea salt and freshly ground black pepper
50g tahini paste
1 small garlic clove, crushed
0.5 tspn tamari soy sauce
0.5 Tblspn honey
1 Tblspn cider vinegar
2 Tblspn water
40g tahini paste
1.5 tspn honey
2 tspn lemon juice
2 – 3 Tblspn water
Whisk together all of the ingredient for the dressing in a bowl, adding the water slowly.. You want the consistency to be smooth and thick but pourable, a bit like honey. Add a little extra water or tahini paste if needed and whisk well.It may appear to split as you are whisking, but it will come back together again.
Trim any big leaves off the broccoli or broccolini and cut off any woody base from the stems.If the stems are thick, cut them into 2 or 4 pieces lengthwise. You are looking for stems approx in thickness to the beans.
Bring a medium pot of unsalted water to the boil and blanch the beans for about 4 mins or until just cooked or still with a bite. Remove them from the water with a slotted spoon, refresh under cold water and dry well with a tea towel.
Blanch the snow peas for about 2 minutes, remove with the slotted spoon and treat the same as the beans.
Blanch the broccoli for 2 – 3 minutes until al dente, refresh, drain and leave to dry.
Optionally char grill the broccoli or broccolini. Toss the broccoli in 1 Tblspn oil, a tspn of sea salt and a large pinch of pepper, then cook on a very hot ridged griddle pan for 1.5 – 2 minutes on each side, until slightly charred and smoky. Set aside to cool.
Once all of the vegetables are cooked and dry, mix them together in a bowl with 1 Tblspn oil. There are 2 ways to serve this dish. Either mix most of the coriander and sesame seeds with the vegetables and pile onto a serving plate. Pour the sauce on top and finish with the remaining coriander and seeds.
Or alternatively, pile the vegetables onto a serving plate, dotting them with coriander leaves and sprinkling with seeds as you go, and serve the sauce in a bowl on the side.