Ingredients
Check off ingredients as you go
- 1 head of broccoli, washed and cut into florets
- 1 heaping tablespoon of Tahini Sauce
- 1 handful of fresh herbs (parsley, thyme, mint, chives)
- 1 ripe avocado, cubed
- Salt, pepper
Preheat the oven to 180°C (350°F) convection. Cut the larger florets in half lengthwise, place on a baking sheet lined with parchment paper, drizzle with a generous amount of olive oil, season with salt, and toss with your hands to coat well. Bake in the middle of the oven for 25 minutes, turning halfway through if needed. Watch carefully as the florets brown quickly - they should get golden without burning.
Meanwhile, prepare the sauce: mix the tahini sauce with 1 tablespoon of water and the chopped herbs. Season lightly with salt and pepper. You should get a smooth but light sauce, then fold in the avocado. When the broccoli is done, transfer to a serving platter and drizzle with the herbed tahini sauce. Serve warm or at room temperature.
Tips and Time Management
If you’re in a hurry or have leftover prepared tahini, feel free to use it. The advantage of using tahini paste is that you can really control the texture - more or less liquid - and the desired bitterness. Once you get the hang of it, you’ll never buy store-bought tahini again, it’s so quick and delicious to make.
If you like your broccoli really tender, you can boil it for 5-7 minutes before roasting. This will help the thicker stems become more tender and less crunchy.
A variation to try? Add kale cut into strips during the last five to ten minutes. When you take the vegetables out of the oven, set it aside and place it on top of the broccoli when serving - irresistibly crispy.