This is a yummy dish that works well as a cold side salad for your Summer BBQ, but we also love it served hot, as an easy weeknight dinner (left overs are even better the next day!). If you’re looking to make this more of a main meal, try adding some extra vegetables or a protein - our favorites include topping this dish with a fried egg or crispy tofu. 

INGREDIENTS
1 pound Orzo pasta (for this recipe pic, we used Banza’s chickpea pasta)
1 tsp sesame oil
6 tbsp Seed + Mill Organic Tahini tahini (our Garlic Tahini is great here too!)
1/2 c water, plus more if needed
2 tbsp rice wine vinegar
3 tbsp soy sauce
1 tbsp brown sugar
2 cloves garlic, minced
2-3 scallions, thinly sliced (both green and white parts)
1 tbsp fresh ginger, grated
1/2 lb broccoli (steamed until slightly tender, and then diced into small chunks, always use the stem!)
1 tbsp Chili Crisp, we love Fly By Jing, (if you can't find chili crisp, use 1 tsp chili flakes)
1 small bunch cilantro, roughly chopped
1/2 c cashews, toasted
1 tsp black or white sesame seeds
Pinch of salt & pepper to taste

STEPS

1. Bring a large pot of water to a boil, add the pasta/rice and cook according to the packet instructions. Drain well. Toss with the sesame oil to coat. Cover and refrigerate.

1. Meanwhile, in a small bowl, whisk together tahini, soy sauce, brown sugar, water and rice wine vinegar until you have a slightly thick, creamy consistency. Stir through the ginger, garlic, salt and pepper.  
2. Just before serving, toss the chilled pasta with the sauce until well combined. Toss through the broccoli, scallions, cilantro and nuts.

1. Finish off by garnishing with some extra scallions or cilantro, sesame seeds and drizzle generously with the chili crisp (if using, or chili flakes). 

Serves 4