Charred Fiorette & Broccolini Salad By Tom Walton - OzHarvest #HereForHope
| Serves: 4 people | Recipe course: Side dish | Total time (min.): 60 |
Ingredients
2 bunch fiorette
2 bunch broccolini
2 tbsp olive oil
2 tbsp za’atar
½ cup tahini
½ cup water
2 clove garlic
Juice 1 lemon
Salt, Pepper
2 tbsp pomegranate molasses
2 tins lentils, drained
½ cup Three Threes stuffed olives
½ bunch flat parsley, roughly chopped
½ bunch mint, roughly chopped
½ cup toasted pepita seeds
3 tbsp olive oil
Juice 1 lemon
½ cup picked dill, to serve
Method
1 - Preheat a grill pan or large non-stick pan.
2 - Toss the fiorette & broccolini in the olive oil and season with salt & pepper.
3 - Grill to char for about 1 minute, doing this in batches if needed, then toss the charred veggies with half the za’atar and set aside. Keep warm.
4 - In a Kenwood blender, combine the tahini, water, garlic, lemon and seasonings and blend to a silky-smooth sauce.
5 - Spoon this whipped tahini onto a large plate, drizzle over 1 tbsp pomegranate molasses and scatter the remaining za’atar.
6 - Add the lentils to the grilled veggies along with the herbs, pepita seeds and olives. Dress with the lemon and remaining pomegranate molasses and pile this over the tahini. Finish with some dill.