Recipe Roasted Broccoli with Black Tahini Sauce

[Morning Glory]

In this recipe, the dark toasted black tahini sauce enhances the nutty flavour of roasted broccoli. Sumac and ground pomegranate provide a contrasting citrus zing. I par-cook the broccoli first as it cuts down on the roasting time and thus prevents the broccoli becoming too dry. You can buy black tahini but it tends to be very expensive. To make the tahini yourself you will need a good spice grinder.

This recipe would work perfectly well with standard shop bought white/beige tahini but the black tahini has a much more intense flavour and a dramatic colour. You can buy ready toasted black sesame seeds (they are often used for sushi) or toast your own.

Ingredients (serves 2 - 3 as a side)
For the black tahini:
4 tbsp black sesame seeds
3 tbsp neutral oil (I used rape-seeed)
Salt to taste

For the roasted broccoli:
1 large head of broccoli divided into equal sized florets
1 tbsp toasted sesame oil
1 tbsp olive oil
2 tsp sumac
Plain yoghurt or kefir to drizzle (optional)
White sesame seeds and ground pomegranate or sumac to sprinkle

For the tahini sauce
Black tahini (ingredients as above)
Juice of half a lemon
1 large clove of garlic, grated or minced
Water

Method
To make the black tahini:

1. Place a non-stick pan over a high heat. Add the sesame seeds and toast for a few minutes.
2. Place the sesame seeds in a spice grinder (or coffee grinder) and grind until the seeds become powdery and begin to exude oil.
3. Spoon the ground sesame seeds into a small bowl and add the oil. Mix well. Add salt to taste.
4. You can use this black tahini in any recipe that calls for tahini.

To roast the broccoli:

1. Heat the oven to 180 C
2. Par-cook the broccoli florets. I cook them in the microwave with a little water for 5 minutes
3. Drain the broccoli and spread on a non-stick baking sheet.
4. Drizzle over the sesame oil and olive oil and mix well to coat the broccoli.
5. Sprinkle with sumac and roast for 10 minutes until the broccoli begins to brown.

To make the tahini sauce:

1. Add lemon juice and minced garlic to the tahini. Mix well.
2. Gradually add water, mixing as you go, until the sauce reaches a drizzling consistency. It will change colour to dark grey.

To finish:
Serve the broccoli drizzled with the tahini sauce and yoghurt/kefir (if using). Sprinkle over the pomegranate molasses and white sesame seeds.


With kefir:

Without kefir: