Ingredients
Check off ingredients as you go
- 1 head broccoli, washed and cut into florets
- 1 heaping Tbsp Tahini sauce
- 1 handful fresh herbs (parsley, thyme, mint, chives)
- 1 ripe avocado, cut into cubes
- Olive oil
- Salt, pepper
Preheat the oven to 180°C (350°F) fan/convection. Cut the largest florets in half lengthwise, spread them on a baking sheet lined with parchment paper, pour over a good drizzle of olive oil, season with salt, and toss with your hands to coat well. Roast in the middle of the oven for 25 minutes, turning halfway through if you like. Keep an eye on them, as the florets color quickly: they should brown without burning.
Meanwhile, make the sauce: mix the tahini sauce with 1 Tbsp water and the chopped herbs. Season lightly with salt and pepper. You want a sauce that is creamy but light; then add the avocado. When the broccoli is done, transfer it to a serving dish and pour over the herbed tahini sauce. Serve warm or at room temperature.
Tips and timing
If you’re in a hurry or have some leftover ready-made tahini, go ahead and use it. The advantage of starting from raw sesame paste is that you can really control the texture, thinner or thicker, and the amount of bitterness you want. Once you get the hang of it, you’ll never buy ready-made tahini again, because making it is so quick and so delicious.
If you like your broccoli really tender, you can boil it for 5-7 minutes before it goes in the oven. This will make the thicker stems softer 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, keep it aside and scatter it over the broccoli just before serving, for an irresistible crunch.