A FRESH TAKE

CHARRED SPLIT BROCCOLI WITH TAHINI-YOGHURT SAUCE

“I often roast broccoli until it’s charred. My new way is to split a whole head of broccoli into sturdy quarters. Add a slick of olive oil for roasting, a sprinkling of toasted sesame seeds, za’atar, and a bold sauce for dipping.”

Serves 4

EASY

GREAT VALUE

Preparation: 15 minutes

Cooking: 30 minutes

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

For the sauce:

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