Home
Recipes
sea salt and freshly ground black pepper

Blue cheese-and-red onion tart

Aliums

Blue cheese-and-red onion tart

1 hour

Whole fillet with miso butter

Beef recipes

Whole fillet with miso butter

15 minutes

Caldo verde soup with ricotta and garlic baked potato

Sausage recipes

Caldo verde soup with ricotta and garlic baked potato

45 minutes

Olive-flecked pasta

Great value

Olive-flecked pasta

15 - 20 minutes

The Lazy Makoti’s sticky ribs, chakalaka and plaited corn

Chakalaka recipes

The Lazy Makoti’s sticky ribs, chakalaka and plaited corn

40 minutes

The Lazy Makoti's sticky pork belly with chickpea-and-bean salad

Pork recipes

The Lazy Makoti’s sticky pork belly with chickpea-and-bean salad

3 hours

Shaved baby root veggie salad with tahini dressing and carrot top pesto

Carrot recipes

Shaved baby root veggie salad with tahini dressing and carrot top pesto

Inside-out trout-and-cucumber finger sandwiches

Afternoon tea

Inside-out trout-and-cucumber finger sandwiches

Pan-roasted duck breasts with exotic mushrooms

Duck recipes

Pan-roasted duck breasts with exotic mushrooms

25 minutes

Thai beef curry

Asian recipes

Thai beef curry

20 minutes

Tomato soup with egg ’n cheese toasties

Great value

Tomato soup with egg ’n cheese toasties

25 minutes

Charred split broccoli with tahini-yoghurt sauce

Charred split broccoli with tahini-yoghurt sauce

30 minutes

Load more

Charred split broccoli with tahini-yoghurt sauce

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1 x 800 g head broccoli
3–4 T olive oil
4–5 cloves garlic, unpeeled
sea salt and freshly ground black pepper, to taste
3–4 T sesame seeds, toasted, for sprinkling
2–3 T za’atar (optional), for sprinkling

For the sauce:

1 lemon, juiced and strained
1 clove garlic, grated
6 T tahini
½ cup thick Greek yoghurt
sea salt, to taste
¼ cup hot water (or more)

Method

Preheat the oven to 220°C.
Cut the broccoli into quarters, then place on a large baking sheet lined with baking paper. Leave space between the pieces to prevent it from steaming.
Moisten the broccoli with olive oil, tuck in the garlic cloves and season with salt. Roast for 30 minutes, or until tender-crisp and charred. Season with pepper. Turn onto a large platter, leaving room for a bowl of sauce. Sprinkle with the sesame seeds and za’atar, if using.
To make the sauce, place the lemon juice into a bowl and add the garlic. Stir in the tahini, then the yoghurt. Add salt to taste. Leave it thick for dipping, but thin down with hot water for coating.