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Tenderstem broccoli sauteed with ginger, lime and tahini

I recently went to a lovely cookery demonstration at JW3 by Lara Smallman. One of my favourite dishes was spring greens with tahini and lime. I particularly loved the idea of using tahini paste. This recipe is inspired by hers, replacing the spring greens with tenderstem broccoli. It’s a delicious explosion of flavours. Feel free to experiment and try different blanched vegetables, such as kale, cavolo nero or green beans. Thank you Lara!

Recipe by Silvia Nacamulli

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Ingredients

600g tenderstem broccoli

1 tsp rock salt

3 tbsp extra virgin olive oil

1 red onion, finely sliced

2 garlic cloves, crushed

1 tbsp fresh ginger, grated or finely chopped

½ fresh chilli, partially deseeded and finely sliced

2 tbsp tahini paste

3 tbsp soya sauce

1 lime, grated zest and juice

2 tbs toasted sesame oil

Handful of peanuts, halved and toasted to garnish (optional)

Sea salt and black pepper to taste

Instructions

1

Bring a pan of water to the boil. Meanwhile, wash the broccoli, and trim 1cm off the stem. Once boiling, add a teaspoon of rock salt and the tenderstem broccoli. Cover, bring it back to the boil, then uncover and boil for 2-3 minutes. Drain and rinse it under cold water. Set aside.

2

Warm the olive oil in a large non-stick frying pan over a low heat, then cook the onion for 5 minutes until it softens. Add the garlic, ginger, a pinch of salt and pepper and half the seeds from the chilli. Keep the flesh for later. Cook gently for another 3-4 minutes.

3

Add the blanched broccoli and stir well to coat it in the oil mixture. Increase the heat to medium-high and sauté for 8-10 minutes. Add the tahini, soy sauce, lime zest and juice and stir well while cooking for 3-4 minutes. Don’t worry if the broccoli wilts a little, the flavour will be deliciously intense.

4

Add the fresh chilli and toasted sesame oil, stir to make sure everything is combined and serve the broccoli scattered with toasted peanuts.

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JVS: Jewish - Vegan - Sustainable
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