Seasonal Recipes

Charred Broccoli & Onion Salad with Apple & Rocket


serves 2 

creamy lemon dressing

3 tablespoons fresh lemon juice (roughly 1 lemon)
2 tablespoons water
4-5 tablespoons tahini
2 teaspoons extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon fine sea salt
fresh pepper


1 head broccoli, cut into florets (roughly 3 cups)
1 medium red onion, sliced into wedges
2 tablespoons extra virgin olive oil
salt and pepper
half of 1 apple (preferably honeycrisp or gala)
2-3 cups baby rocket 
1/4 cup toasted hazelnuts, roughly chopped

  • in a small bowl, whisk together the lemon juice, water, and 4 tablespoons of the tahini; add the oil, garlic, salt, and pepper to taste.  if the dressing is too thick, add the remaining tablespoon of tahini, taste and adjust seasonings as needed. cover and set to the side. (the dressing can also be prepared ahead of time.)
  • preheat your oven to 400°F and line a baking sheet with parchment paper.  in a large bowl, toss broccoli, onions, oil, and season with salt and pepper. transfer the broccoli and onion to the baking sheet and roast for 30 minutes, until the broccoli is charred in places. use tongs and remove the broccoli, place the onions back in the oven and cook for another 10-15 minutes, until browned in places.  remove from the oven and set aside.
  • in a large bowl, toss together the charred broccoli and onion with the apple, arugula, and 3/4 of the hazelnuts.  give the dressing a stir and drizzle it over the top of the bowl, toss again, adding more dressing if desired.  serve the salad and top with remaining hazelnuts.

Source : Dolly & Oatmeal