Char-Broiled Broccoli With Avocado-Tahini Sauce

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Greeks traditionally use tahini during periods of fasting as a replacement for olive oil and as a great source of calcium. Combining it with avocado in a creamy sauce is new Greek recipe, culled from tradition, of curse, but with a modern twist.

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Char-Broiled Broccoli With Avocado-Tahini Sauce

By Diane Kochilas

Servings

Lent / Fasting, Main Courses, Meze / Starters, Recipes, Sides, Vegan, Vegetables, Vegetarian

Servings

Lent / Fasting, Main Courses, Meze / Starters, Recipes, Sides, Vegan, Vegetables, Vegetarian

Ingredients

1 ripe avocado
1 small garlic clove finely chopped
¼ cup organic cold-pressed tahini from unhulled sesame seeds
1 teaspoon finely grated lemon zest
7 tablespoons fresh lemon juice divided
⅓ cup mint leaves plus more for serving
½ cup extra virgin Greek olive oil divided
Greek sea salt freshly ground pepper
1 pound broccoli about 2 medium heads, stems peeled, heads halved lengthwise
1 medium red onion sliced into ½-inch rings

Garnish:

1 tablespoon toasted sesame seeds
1 tablespoon toasted pine nuts
Pepperoncini peppers in brine drained
Additional fresh mint leaves julienned

Instructions

Preheat the broiler.
Make the tahini sauce: Purée one avocado half, garlic, tahini, lemon zest, 5 Tbsp. lemon juice, ⅓ cup mint, 4 Tbsp. oil, and 2 Tbsp. water in a blender, adding a little more water if needed, until smooth. Season with salt and pepper.
Toss broccoli and onion with 2 Tbsp. OLIVE oil; season with salt and pepper. Place on a non-stick lightly oiled baking pan and broil about 6 inches from heat source, turning occasionally, until broccoli crowns are dark brown in places and stems are crisp-tender, 7 - 10 minutes. Let cool slightly.
Coarsely chop broccoli and onion. Toss in a medium bowl with remaining 2 Tbsp. lemon juice and 2 Tbsp. oil; season with salt and pepper.
Spread tahini dressing on a serving platter and top with broccoli mixture. Top broccoli mixture with remaining chopped half of avocado, pine nuts, sesame seeds, drained pepperoncini and more mint.
Serve.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Char-Broiled Broccoli With Avocado-Tahini Sauce