Charred Broccoli with Tahini, Pomegranate Seeds, and Dukkah

One of my absolute favourite vegetables is broccoli and I feel like it needs more attention than just being used as a side dish so here is the main event broccoli, covered in tahini, pomegranate seeds, and dukkah. Not one to miss.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 degrees. Remove the tip of the stalk of your broccoli, and quarter it. Fry quarters until caramelized in a very hot pan with lots of olive oil. Finish them off in the oven for 15 minutes.

Step 2

Meanwhile, mix together tahini, lemon juice, salt, and honey/agave, adding cold water as needed to loosen the sauce to a dripping consistency.

Step 3

Arrange the broccoli on a plate and drizzle over the tahini. Finish with plenty of dukkah and pomegranate seeds.