Char-Broiled Broccoli With Avocado-Tahini Sauce
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.
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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