A FRESH TAKE
Feb 25, 2019
5 minutes
PHOTOGRAPHS TOBY MURPHY PRODUCTION BRITA DU PLESSIS RECIPES PHILLIPPA CHEIFITZ FOOD ASSISTANT ANDREA MASKEW
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 6 T
thick Greek yoghurt ½ cup
sea salt, to taste ¼ cup (or more)
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