Seasonal Recipes

Broccoli with Green Tahini

500gm Broccoli
Sea Salt
Black Pepper

Green Tahini 

1/3 Cup Tahini
1/3 Cup Water
1/2 Chilli (finely chopped if you don't have blender)
1 Garlic Clove (grated if you don't have a blender)
2 Tbs Extra Virgin Olive Oil
Juice from 1 Lime or Lemon
Half a bunch Parsley (finely chopped if you don't have a blender)
Sea Salt
Black Pepper

Optional Additions

  • Mixed Greens
  • Sliced Avocado
  • Sesame or Hemp Seeds

Roast Broccoli

  1. Preheat your oven to 200 degrees C.

  2. Wash, dry and slice into florets.

  3. In a bowl, mix florets, a drizzle of olive oil, salt, and pepper. Mix well until broccoli is evenly coated.

  4. On a baking sheet lined with baking paper, bake broccoli in the oven for 20-25 minutes.

Herby Tahini 

  1. In a blender, combine all sauce ingredients, and blend on high until everything is smooth and creamy.  Taste, and adjust seasoning. If you don't have a blender finely chop the parsley and grate the garlic and whip well with a wooden spoon.

Putting It All Together

  1. Add in some mixed greens to 2 or 3 large bowls. Add on a layer of the roasted broccoli, and drizzle everything with the tahini sauce. Top with sliced avocado and some sesame or hemp seeds, if you like. Fresh cracked black pepper is delicious on top!

The green tahini will keep in the refrigerator for 4-5 days.