Sprouting Broccoli with Sweet Tahini
(from Bon Appetit, August 2015)
- 10-1/2 oz sprouting broccoli or 9 oz. broccolini (you can easily substitute broccoli florets cut up into bite-sized pieces).
- 4 oz fresh green beans, trimmed
- 6-1/2 oz snow peas, trimmed (I like sugarsnap)
- 1 T peanut oil
- 1-1/3 c cilantro leaves
- 2--1/2 T sesame seeds, toasted
- 1 tsp nigella seeds (optional - try Sunshine Market for odd spices/herbs. They stock a lot of stuff!)
- Appx 3-1/2 T tahini
- appx 2 T water
- 1 small garlic clove, crushed
- 1/2 tsp tamari
- 1-1/2 tsp honey
- 1 T cider vinegar
In a small bowl, whisk together all ingredients for sauce along with 1/2 tsp salt. You want the consistency to be smooth and thick but pourable, a bit like honey; add a tiny bit extra water of tahini if needed and whisk well.
Trim off the broccoli leaves. If the stems are thick, cut them lengthwise in half or in quarters so you are left with long, thinner stems, similar in proportion to the green beans.
Bring a pot filled with plenty of unsalted water to a boil. Blanch the green beans for about 4 minutes, until just cooked but still retaining a bite. Using a slotted spoon, transfer the beans to a colander, run under plenty of cold water and then dry well. In the same water, blanch the peas for 2 minutes - remove, refresh and dry the same way as beans. Repeat with broccoli, blanching for 2-3 minutes.
Once all the vegetables are cooked and dry, mix them together in a bowl with the oil. Mix most of the cilantro and seeds with the vegetables and then toss with the dressing. Sprinkle remainder of sauce and seeds on top and serve.
(Cook's note - not really liking tahini, I've found that roasted sunflower seed butter is just as good. Look for one without added sugars.)