Roasted Broccoli with Tahini and Dukkah
Ingredients
- 150g tender-stem broccoli
- 1 tbsp olive oil
- 2 tbsp tahini
- 1/2 lemon, juiced
- Water to loosen
- Salt and pepper
- 1 tbsp dukkah
Preparation
Preheat the oven to 190C.
Coat the broccoli in olive oil and some salt and pepper, then roast for about 15-20 minutes, keeping it crunchy.
Make the tahini by mixing the tahini, lemon juice, salt and pepper, and then add enough water to loosen it to a dripping consistency.
Pour liberally over the broccoli and then finish with a sprinkling of the dukkah.
Serve and enjoy.
