Roasted Lemon Broccoli With Tahini Yogurt Sauce Recipes

ROASTED BROCCOLI WITH TAHINI YOGURT

Steps:

• Trim the ends of 1 1/4 pounds broccoli and quarter the stalks lengthwise. Toss with olive oil and salt. Roast cut-side down on a preheated baking sheet at 450˚ F, flipping once, until browned and tender, about 30 minutes. Whisk together 3/4 cup plain yogurt, 2 tablespoons each tahini and lemon juice, 1 grated garlic clove and a pinch of salt; spoon over the broccoli. Sprinkle with ground sumac and chopped scallions, dill and cilantro.

ROASTED BROCCOLI WITH TAHINI RECIPE BY TASTY

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!

FARRO BROCCOLI BOWL WITH LEMONY TAHINI

Steps:

• Bring a medium pot of salted water to a boil. Add farro and eggs. Cook eggs for 6 minutes for very runny centers and 7 minutes for medium-runny. Use a slotted spoon to transfer eggs to a bowl of cold water. Let them sit for 2 minutes, then crack and carefully peel the eggs.
• Continue to let the farro cook until done according to package directions, usually a total of 20 to 40 minutes. Drain farro.
• As farro cooks, prepare the dressing: In a medium bowl, whisk together lemon juice, garlic and 1/4 teaspoon salt. Let sit for 1 minute, then whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and set aside.
• Broil the broccoli: Position the rack underneath your broiler so that it's at least 4 inches away from the heating element; heat the broiler.
• On a rimmed baking sheet, toss broccoli with olive oil and soy sauce, then spread the pieces out into an even layer. Broil until slightly charred in spots, 2 to 5 minutes, watching closely so that it doesn't burn all over (a few burned spots are O.K.). Let cool slightly, then toss with sesame oil and sesame seeds and cover to keep warm. (You can also roast the broccoli at 450 degrees for 8 to 15 minutes instead of broiling.)
• Toss cooked farro with 5 to 6 tablespoons tahini dressing to taste, a large pinch of salt and a drizzle of olive oil. Taste, and add salt and olive oil if needed.
• To serve, divide farro across 4 serving bowls and drizzle with remaining dressing. Top with turnips, and sprinkle them lemon juice and salt. Add broccoli and egg to the bowl and garnish with sliced scallions and more sesame. Serve immediately, with soy sauce, hot sauce, and-or sliced chiles on the side if you like.

ROASTED BROCCOLI WITH TAHINI GARLIC SAUCE

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.