Charred purple sprouting broccoli with tahini yogurt and spiced seeds
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- As a starter or lunch
Skip to ingredients
Showing items 1 to 3 of 6
- 80ml rapeseed oilplus 1 tsp
- 1 large garlic clovevery thinly sliced
- 1 tbsp pumpkin seeds
- ½ tbsp sesame seeds
- ½ tsp cumin seeds
- 1 tsp pink peppercornslightly crushed
- ¼ tsp smoked paprika
- ¼ tsp dried chilli flakes
- 230g purple sprouting broccolistalks trimmed
- 300g thick greek yogurt
- 2 tbsp runny tahini
Nutrition: per serving
- kcal786
- fat71.8g
- saturates15.1g
- carbs11.4g
- sugars9g
- fibre8.5g
- protein19.4g
- salt1.5g
Method
step 1
Put 80ml oil and the garlic into a large frying pan over a medium heat. Cook for 2 mins or until fragrant and just starting to sizzle. Add all the cumin seeds and peppercorns, and cook over a low-medium heat for 5-6 mins or until the garlic is golden and the spices are aromatic. Remove from the heat and stir in the paprika, chilli and ½ tsp salt. Leave to cool.
step 2
Put the broccoli in a large bowl and drizzle with 1 tsp oil. Toss together with plenty of seasoning. Heat a large, lidded frying pan over a high heat. Once hot, add the broccoli in a single layer. Cook on all sides, turning occasionally, for 4-5 mins or until charred around the edges. Add a splash of water, then cover, reduce the heat, and leave to steam for a few minutes until the water evaporates and the broccoli is tender.
step 3
Meanwhile, combine the yogurt and tahini in a bowl, season lightly, then spread around the base of a serving plate. Top with the broccoli and drizzle generously with the spiced seeds and oil.
