Broccolini with Lemon Tahini Dressing
This broccolini is simply roasted and then covered with a confetti of different flavours and textures. Warning: You might need to prepare a second batch to satisfy all of your guests!
Broccolini, can be grilled as the flavours are layered with a simple lemon-tahini sauce, fresh pomegranate seeds, and toasted pine nuts. This side dish has a lot of wow appeal.
Ingredients For Broccolini
Tahini, four heaping tablespoons
3 tablespoons of lemon juice, fresh
2 garlic cloves, minced finely
5-7 tablespoons (75 to 100 milliliters) chilly water
2 teaspoons of sea salt
freshly ground black pepper, half a teaspoon
five tablespoons (50g) fresh pine nuts
14.1 ounces (400g) broccolini
Olive oil, 1 tbsp
1 large, ripe pomegranate, yielding 1 cup of fresh pomegranate arils
Handfuls of chopped flat leaf parsley and flakes of Aleppo pepper (optional)
Preparing the dressing
- Put the tahini, lemon juice, and garlic in a medium bowl.
- Add 5 tablespoons of ice-cold water gradually as you continue to whisk the mixture to make a smooth, thin, and creamy dressing.
- If more water is required, do so. Stir thoroughly, then season with 1/2 teaspoon each of salt and black pepper.
- Store in the fridge until needed.
- The dressing will stay fresh in the fridge for at least three days if it is covered and cooled.
Charcola Grill: Light a small mound of coals for a charcoal grill. If you are not cooking anything else, you won’t need much coal. Put the lit coals on the grill’s one side.
Gas Grill: Turn one burner on a gas grill to high heat.
Toast The Pine Nuts:
Place the pine nuts in a tiny fireproof pan; it shouldn’t have any plastic or wood components. Place it on the grill over the flames.
Toast until golden brown for 2 to 3 minutes, stirring once or twice, then transfer to a small plate and put aside. This can be done on a stovetop over medium-high heat as well.
Grill The Broccolini
Olive oil, broccolini, and the final 1/2 teaspoon of salt should all be combined in a sizable bowl. Toss to coat completely. Put the stems over the flames with tongs so they are parallel to the grill bars.
Cook for 8 to 10 minutes over a high heat, stirring frequently, until lightly browned, soft, yet with plenty of bite. Use visual clues instead of cook times because every fire is different.
If the dressing has been resting in the fridge for a while, give it a good swirl before pouring it over the grilled broccolini .
Add the parsley, pomegranate seeds, toasted pine nuts, and flakes of Aleppo pepper to the top. Serve hot.