warm broccolini with sesame sauce

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warm broccolini with sesame sauce
serves 1-2

Actually this sauce is a great one to have in your repertoire for times when you feel like something creamy but want to keep it dairy-free.

1 bunch broccolini
4 tablespoons tahini
2 tablespoons soy sauce
2 tablespoons lemon juice

1. Bring about 2cm (1in) of water to the boil in a medium saucepan. Trim broccolini and add to the pan.

2. Cook, covered so it steams for 5-7 minutes or until broccolini is tender.

3. Meanwhile, make the sauce but combining tahini, soy, lemon juice and 2 tablespoons water in a small bowl. Taste and add a little more soy or lemon if you think it needs it. Add water if the sauce is too thick or if it’s a little grainy.

4. When the broccolini is tender, drain and serve drizzled with the sauce.

prepare ahead?

You could make the sauce ahead and steam the broccoli but best to wait until you’re ready to serve before combining the two.

leftover potential

Absolutely, Will keep in the fridge for a week or more.

variations for fun

sesame-free – instead of the tahini sauce, serve steamed broccolini with some mayonnaise flavoured with lemon zest.

broccoli – broccoli chopped into florettes makes a great alternative to broccolini.

asparagus – steam a bunch of asparagus instead of the broccolini and serve with the tahini sauce.

more substantial – heat a drained can of chickpeas in the pan you used to cook the broccolini and scatter over the broccolini.

peanut sauce – replace tahini with peanut butter. Preferably one without added sugar.

carnivore – serve as a side dish to roast chicken or pan fried chicken breasts.

problem solving guide

can’t find tahini? – Tahini is ground sesame seeds and is usually available in health food stores or middle eastern store. Supermarkets also sell it. Or you could try a nut butter instead such as almond butter or even good old peanut butter.

bitter or really dark sauce – sounds like you’ve used tahini from unhulled sesame seeds. I’ve been there and found the flavour no where near as nice as hulled tahini – not worth it for the small amount of extra fibre.

sauce not smooth – the acid in the lemon can cause the tahini to go a little grainy. Don’t stress, it’s easy to fix by stirring in a little more water.

too salty – if the soy is overpowering the sauce, feel free to balance the flavour with a generous pinch of sugar.

serving suggestions

Makes a simple meal on it’s own. Or serve as a side vegetable. Also great with hot black pepper cauliflower scattered over the top.
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