- 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)
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.