Super Yum Japanese Broccoli

japanese broccoli-2

Super Yum Japanese Broccoli

The Ottolenghi version of this recipe is titled Broccoli with Sweet Tahini, but I think that name doesn’t do it justice. If you can get your hands on purple sprouting broccoli, by all means go for it!

enough for: 2
takes: 15 minutes

2 bunches broccolini or 2 small heads broccoli, trimmed to bite sized pieces
3 tablespoons tahini 
1 tablespoon rice vinegar 
1-2 teaspoons honey (optional)
1-2 tablespoons sesame seeds

1. Bring 2cm (1in) salted water to the boil in a medium pot. Add broccoli and cook with lid on for 4 minutes or until no longer really crunchy.

2. Combine tahini, vinegar, honey (if using) & 2 tablespoons water in a small bowl. season with salt.

3. When the broccoli is cooked, drain and allow to cool down in your strainer for a few minutes.

4. To serve divide broccoli between two plates and drizzle over dressing. Sprinkle with sesame seeds (if using).

Variations

more veg – feel free to add in snow peas and green beans. Ottolenghi boils them separately but I’d add the beans at the same time as the broccoli and pop the snow peas in at the last minute. Frozen peas, spinach, asparagus or sugar snap peas would also be lovely (steam with the broc). I’m also thinking the sauce would be lovely with kale in the winter.

no tahini – use other nut butter such as almond, cashew or peanut butter. Or try sun butter (from sunflower seeds). Or grind your own nuts in a high powered blender. Commercial hummus could be substituted as the whole dressing.

sugar-free – just skip the honey and go for a more savoury sauce. I’ve recently got back into using a little honey after being pleasantly surprised when researching this article for The Yellow Bench.

carnivore – serve as a side to roast or grilled fish or poached chicken.

more substantial – serve with steamed white or brown rice, cooked quinoa or cooked rice noodles.

different vinegar – sherry vinegar would be my next choice or white wine vinegar. Or use lemon juice.

herby – serve with coriander or mint leaves.

summery – Ottolenghi cools his veg and serves the salad cold, I prefer it at room temp but it’s up to you!

Waste Avoidance Strategy

broccolini / broccoli – will keep for a few weeks in a plastic bag in the fridge. Can be frozen.

tahini / rice vinegar / honey / sesame seeds – keep them in the pantry.

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