Side Servings
Charred split broccoli with tahini-yoghurt sauce
4
Easy
15 minutes
30 minutes Wine/Spirit Pairing
Woolworths Simonsig Chenin Blanc Pinotage 2018
Ingredients
Method
- 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
Ingredients
- 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.
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