For the salad:
1 head of broccoli, ends trimmed
3 tbsp olive oil
1/2 head cauliflower blanched in salted water
3 tbsp pine nuts, almonds or walnuts, toasted
For the dressing:
3 tbsp tahini
3 tbsp freshly squeezed lemon juice
2 tbsp water, plus more as needed
1 tsp honey
1 medium garlic clove, peeled and minced
3 tbsp finely chopped mint
2 tbsp finely chopped parsley
1 tsp salt, plus more to taste
freshly ground black pepper to taste
Preheat the oven to 220 degrees C. Place broccoli on a large rimmed baking sheet and toss with oil and roast for 15 to 20 minutes, until the stems are tender and the majority of the leaves are crispy.
Make the dressing by whisking tahini, lemon juice, water, and honey in a medium bowl. If the dressing is too thick, add more water a teaspoon at a time until it reaches your desired consistency. Add garlic, mint, parsley, salt, and pepper then whisk to combine. Taste and add more salt as needed. Set aside until ready to use.
Finish with a splash of extra virgin olive oil, fresh herbs and chopped red chilli if you like.
photo : O and O eats
When the broccoli is done, remove it from the oven and let cool for 5 minutes. Some of the leaves will be crispy like chips and others will be more wilted and tender. Break the crispy leaves off and reserve for garnish. Cut the broccoli into 1/2 inch pieces and add to the cauliflower.
Drizzle the lemon tahini dressing over the vegetables and toss until evenly coated. Transfer to a serving platter, top with toasted nuts and reserved crispy broccoli leaves, and enjoy immediately.