Cook: 20 minutes

Serves: 4

I recently went to a lovely cookery demonstration at JW3 by Lara Smallman. One of my favourite dishes was spring greens with tahini and lime. I particularly loved the idea of using tahini paste. This recipe is inspired by hers, replacing the spring greens with tenderstem broccoli. It’s a delicious explosion of flavours. Feel free to experiment and try different blanched vegetables, such as kale, cavolo nero or green beans. Thank you Lara!

Method

Bring a pan of water to the boil. Meanwhile, wash the broccoli, and trim 1cm off the stem. Once boiling, add a teaspoon of rock salt and the tenderstem broccoli. Cover, bring it back to the boil, then uncover and boil for 2-3 minutes. Drain and rinse it under cold water. Set aside.

Warm the olive oil in a large non-stick frying pan over a low heat, then cook the onion for 5 minutes until it softens. Add the garlic, ginger, a pinch of salt and pepper and half the seeds from the chilli. Keep the flesh for later. Cook gently for another 3-4 minutes.

Ingredients

Name: Tenderstem broccoli sauteed with ginger, lime and tahini
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 600g tenderstem broccoli 1 tsp rock salt 3 tbsp extra virgin olive oil 1 red onion, finely sliced 2 garlic cloves, crushed 1 tbsp fresh ginger, grated or finely chopped ½ fresh chilli, partially deseeded and finely sliced 2 tbsp tahini paste 3 tbsp soya sauce 1 lime, grated zest and juice 2 tbs toasted sesame oil Handful of peanuts, halved and toasted to garnish (optional) Sea salt and black pepper to taste

600g tenderstem broccoli

1 tsp rock salt

3 tbsp extra virgin olive oil

1 red onion, finely sliced

2 garlic cloves, crushed

1 tbsp fresh ginger, grated or finely chopped

½ fresh chilli, partially deseeded and finely sliced

2 tbsp tahini paste

3 tbsp soya sauce

1 lime, grated zest and juice

2 tbs toasted sesame oil

Handful of peanuts, halved and toasted to garnish (optional)

Sea salt and black pepper to taste