Charred purple sprouting broccoli with tahini yogurt and spiced seeds
Charred purple sprouting broccoli, coated in a tahini yogurt and topped with spiced seeds, makes a sophisticated starter or light lunch. It’s best to cook the broccoli by stir-frying or griddling
- 80ml rapeseed oil, plus 1 tsp
- 1large garlic clove, very thinly sliced
- 1tbsp pumpkin seeds
- ½tbsp sesame seeds
- ½tsp cumin seeds
- 1tsp pink peppercorns, lightly crushed
- ¼tsp smoked paprika
- ¼tsp dried chilli flakes
- 230g purple sprouting broccoli, stalks trimmed
- 300g thick greek yogurt
- 2tbsp runny tahini
Step 1Put 80ml oil and the garlic into a large frying pan over a medium heat. Cook for 2 mins or until fragrant and just starting to sizzle. Add all the cumin seeds and peppercorns, and cook over a low-medium heat for 5-6 mins or until the garlic is golden and the spices are aromatic. Remove from the heat and stir in the paprika, chilli and ½ tsp salt. Leave to cool.
Step 2Put the broccoli in a large bowl and drizzle with 1 tsp oil. Toss together with plenty of seasoning. Heat a large, lidded frying pan over a high heat. Once hot, add the broccoli in a single layer. Cook on all sides, turning occasionally, for 4-5 mins or until charred around the edges. Add a splash of water, then cover, reduce the heat, and leave to steam for a few minutes until the water evaporates and the broccoli is tender.
Step 3Meanwhile, combine the yogurt and tahini in a bowl, season lightly, then spread around the base of a serving plate. Top with the broccoli and drizzle generously with the spiced seeds and oil.