Broccolini With Shawarma Spice & Tahini Sauce
We are honored to share this easy, healthy, and delicious recipe by our friend and tahini expert, Danielle Oron from @iwillnoteatoysters. She just released her latest cook book Food You Love But Different - it's fantastic!
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2 bunches broccolini
3 tbs olive oil
2 tsp Shawarma Spice Mix (recipe below)
Kosher salt, to taste
1/4 c Organic Tahini
1 tbs fresh lemon juice, plus more for serving
1/4 to 1/3 c cool water
1 tbs toasted pine nuts
1 tbs sunflower seeds
1 tsp toasted sesame seeds
Lemon wedges, to serve
For Danielle's Shawarma Spice Mix
3 tbs ground cumin
2 tbs ground turmeric
1 tbs ground coriander
1 tbs sweet paprika
1 tsp granulated garlic
1/2 tsp hot paprika
1/4 tsp ground cloves
1/4 tsp ground cinnamon
(This makes about 1/2 c, which is more than you will need here. You can store the rest in an airtight container.)
1. Pre-heat oven to 425 °F.
2. Combine all ingredients for Danielle’s shawarma spice mix.
3. Cut the stems off the treelike tops and slice them 1/4 inch thick. Transfer the broccolini tops and sliced stems to a rimmed baking sheet and toss with the olive oil, salt and shawarma spice mix Rearrange the broccolini and the stems in a single layer and roast until you have some nice, crisp edges, about 10 minutes
4. Meanwhile, prepare the tahini sauce: In a small bowl, whisk together the tahini, lemon juice and a sprinkle of salt. Slowly pour in the water and whisk until you have a smooth sauce - you may use a bit more or a bit less of the water, but the finished product should be a consistency you can drizzle.
5. To finish, in a small bowl, combine the pine nuts, sunflower seeds and sesame seeds to make the crunch mix. Plate the broccolini, drizzle with the tahini sauce, top with the crunch mix and then squeeze some fresh lemon juice on top.
DANIELLE'S HOT TIPS:
"The broccolini can easily be swapped out with reg’ ol’ broccoli.
Try the same recipe but with butternut squash or acorn squash, carrots, cauliflower or any veg that you’d roast."
Makes 4 sides servings.