Za'atar mix roughly equal amounts of dried thyme, toasted sesame seeds and sumac together with a good pinch of fine (or flaky if you like) sea salt.
1 leek, roughly chopped
2 cloves garlic, roughly chopped
1 teaspoon sea salt
2 teaspoons ground cumin
2 tablespoons olive oil
2 whole heads broccoli, head + stems roughly chopped; reserving a few small leaves for garnish
1 litre (4 cups) water or vegetable stock
1 x 400ml can coconut cream
a good big handful of silverbeet (swiss chard) or spinach leaves, stalks trimmed off
tahini + lemon sauce
1 clove garlic, whole
1/2 teaspoon sea salt
1/2 teaspoon ground allspice
1 tablespoon pine nuts
4 tablespoon tahini
1/4 cup (60ml) lemon juice
2 tablespoons water
2 tablespoons extra virgin olive oil
salt flakes + freshly ground black pepper
pine nut za'atar
1/4 cup pine nuts, lightly toasted
2 tablespoons za'atar
In a medium-sized pot, gently fry the leek and garlic, together with a teaspoon of salt and the ground cumin, in the olive oil until softened. Stir through the broccoli and then add the water or stock. Simmer for 10-15 minutes until the broccoli is soft, adding the silverbeet leaves in the last few minutes to wilt. Puree together with the coconut cream until smooth and season to taste.
In a large mortar and pestle, crush the whole clove of garlic together with the 1/2 teaspoon salt, allspice and pine nuts until a thick paste. Using a spoon, mix in the tahini, lemon juice, water and extra virgin olive oil to make a creamy sauce. Season to taste.
Mix the toasted pine nuts together with the za'atar. Serve the soup drizzled with a little of the tahini sauce and garnished with a small broccoli leaf, along with a small dish of pine nut za'atar.