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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10 mins prep, 20 mins cooking
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
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.
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.
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.
Add the fresh chilli and toasted sesame oil, stir to make sure everything is combined and serve the broccoli scattered with toasted peanuts.