Oven Roasted Broccoli with Pistachio Dukkah
Ingredients
- 4 cups broccoli florets
- 4 garlic cloves, peeled
- 3 tbsp extra-virgin olive oil
- 2 tbsp dukkah spice blend
- Salt and pepper, to taste
- Juice from a medium-sized lemon
- 2 tbsp tahini (or as needed, for serving)
Pistachio dukkah
- 1 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 1 tbsp sesame seeds
- 1/8 tsp fennel seeds
- Salt and pepper
- Some unsalted pistachios, crushed
Preparation
Preheat oven to 425°F
On a large baking sheet, add the broccoli florets and garlic
Drizzle with the olive oil and sprinkle salt and pepper and toss well
Bake until the broccoli florets are browned and al dente throughout, about 25-30 minutes
Carefully remove from the oven, drizzle lemon juice, add dukkah spice, and drizzle some tahini just before serving
Pistachio dukkah
Toast all the ingredients except salt and pepper in a skillet on medium heat, stirring constantly
Let cool and then coarsely grind them in a dry spice grinder or using a mortar and pestle
Notes
This dish can be served as a simple side, as part of a nourish bowl, or inside a wrap
