TENDERSTEM BROCCOLI WITH TAHINI DRESSING, FETA & TOASTED ALMONDS

MIX UP THE VEGGIES

This also tastes great with purple sprouting broccoli (currently in season) or any other veg for that matter! I make a large amount of the tahini dressing to use on salads or other veggies throughout the week and it lasts in an airtight container in the fridge for a few days. 

INGREDIENTS:

200g purple sprouting broccoli

1 handful lightly toasted flaked almonds

Feta

Black pepper

For the dressing:

4 tbsp tahini

1 tbsp lemon juice

Pinch of sea salt

1 small garlic clove, crushed

4-6 tbsp water

METHOD:

1. Mix the tahini, garlic and lemon juice together until combined - the mixture will become a little thicker.

2. Gradually add the water, a tablespoon at a time whilst stirring until you reach your desired consistency. Season to taste. 

3. Meanwhile, blanch the broccoli for 1.5-2 minutes (I love it crunchy but do cook for longer if you prefer a softer texture) and drain off any excess water.

4. Drizzle the dressing over the top followed by a handful of crumbled feta, the toasted almonds and black pepper. 

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