Roasted Broccoli With Tahini Yogurt Recipes

Steps:

• Preheat oven to 450˚F (230˚C).
• On a parchment paper-lined baking sheet, cover broccoli in olive oil and toss to coat evenly.
• Season with salt and lemon zest and roast for 10-12 minutes or until lightly browned.
• Serve with tahini sauce.
• Enjoy!

Steps:

• In a mortar and pestle mash the garlic clove to a purée with a generous pinch of salt. Transfer to a bowl and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/3 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Taste and adjust salt.
• Heat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns 1/3 inch thick, letting the flower buds on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached buds with the olive oil, salt, and pepper. Place on the baking sheet in an even layer. Roast until the tops are nicely browned, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, roasting about 15 minutes total. Remove from the oven and transfer to a platter or to individual serving plates. Drizzle on the tahini sauce and serve, or serve the tahini sauce in small bowls for dipping.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
• Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the halved broccoli, stalk-side down, on a baking tray. Mix the oil with the paprika and some seasoning, then rub all over the broccoli. Roast for 30 mins until tender and lightly charred. Tip the lentils around the broccoli, sprinkle over 2 tbsp water and cook for 5 mins more until warmed through.
• Mix the tahini, garlic and lemon zest and juice with the yogurt. Season to taste and add a splash of water to make it a drizzling consistency. Remove the broccoli halves, add the parsley to the lentils and season. Divide between two plates, top each one with a broccoli half and a drizzle of tahini yogurt, then sprinkle over the almonds. Serve with lemon wedges for squeezing over.