So when I came across this recipe in the NY Times it was one of those ‘a-ha’ moments.
Finally my jar of tahini would have its moment in the spotlight.
The creator of the recipe suggests serving this as a mezze course. I’m not cultured enough to even understand what that is, but it works as a plain ole side dish.
We had them with chicken and our uncultured palates approved.
Roasted Broccoli with Tahini Garlic Sauce (serves 2-3)
*slightly adapted from the NY Times
- 1 head broccoli, cut into florets
- 2 tbps extra virgin olive oil
- salt and pepper
- 1/3 cup tahini
- 1/4 cup water
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- Toss the broccoli in the oil and season well. If the florets are large, slice in half vertically. Spread evenly across a greased or lined baking tray and bake at 450 for 15 minutes.
- Stir together the tahini, garlic and lemon. Gradually add the water until it forms a yoghurt-like consistency.
- Serve broccoli with the tahini on the side or drizzled over.
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